Habanero Hellfire Chili: A Spicy Recipe for Chili Lovers

Ingredients

• 0.5 pound bacon
• 1 pound ground round
• 1 pound ground pork
• 2 (16 ounce) cans whole peeled tomatoes, drained
• 1 (28 ounce) can crushed tomatoes
• 2 cups water
• 1 (12 fluid ounce) can beer
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 8 Anaheim peppers, seeded and diced
• 6 jalapeno peppers, seeded and chopped
• 6 habanero peppers, seeded and chopped
• 3 ounces tomato paste
• 3 tablespoons chili powder
• 1 ounce chile paste
• 2 tablespoons beef bouillon granules
• 1.5 tablespoons ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 cloves garlic, minced
• 2 (16 ounce) cans chili beans, drained

Instructions

1. In a large soup pot over medium-high heat, cook bacon until crispy and evenly browned. Remove and drain on paper towels; then chop. Leave just enough bacon drippings in the pot to coat the bottom.
2. In the same pot, brown the ground beef and pork over medium-high heat. Then, stir in the whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheim peppers, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
3. Reduce heat to low, and simmer, stirring occasionally, for 45 to 60 minutes. Stir in the chopped bacon and beans, and continue to simmer for another 30 minutes.

Nutrition

• Calories: 595 kcal
• Fat Content: 32 g
• Fiber Content: 12 g
• Sugar Content: 13 g
• Sodium Content: 1575 mg
• Protein Content: 35 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g