I grow my own Habeneros and Jalepenos but I only had 4 Habeneros at the time I made this, so it might have been called "heckfire chili". Then again, my home grown varieties are smaller and hotter then grocery store ones so maybe not.
If you can't find whole Anaheim peppers, you might be able to find them dried. New Mexico chili peppers work well too. If there is a Latino grocery nearby you should be able to find them there.
If I am going to spend the 2 hours making this, I'll use dried beans instead of canned. You will reduce the sodium and it will taste better. Just boil them in a separate pot while you are cooking everything else, add some baking soda about 15 minutes before the end and drain before adding them in the chili.
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I grow my own Habeneros and Jalepenos but I only had 4 Habeneros at the time I made this, so...