Habanero Hot Chili
From rakista 16 years ago
- 120 minutes to make
- Serves 10
This is the currently hottest of my own endless chili experiments that is edible. I do not recommend this to anyone who has not handled habaneros before. This is not your mother's chili. It has a citrusy aroma and an earthy flavor.
Ingredients
- 6 orange or red habaneros shopping list
- 4 large Ancho Chiles shopping list
- 3/4-1 tsp cumin shopping list
- 1/4 tsp allspice shopping list
- 1/2 tsp onion powder shopping list
- 1/2 tsp garlic powder shopping list
- 1 tsp curry powder shopping list
- 1 and 1/2 tsp salt shopping list
- 3/4 cup of brown ale or porter, drink the rest shopping list
- 2 tsp vinegar ( fruit or champagne works ) I use homemade apple shopping list
- 1 tbsp frozen orange concentrate shopping list
- 1 lime shopping list
- 1 tangerine shopping list
- 2 tbsp peanut oil shopping list
- 2 small red onions ( do not use a large they are not as sweet ) shopping list
- 2 small white onions ( do not use a large they are not as sweet ) shopping list
- VEGETARIAN shopping list
- 1 15 oz can of black beans shopping list
- 1 15 oz can kidney beans shopping list
- 1 15 oz can pinto beans shopping list
- or CARNIVORE shopping list
- 3 lbs of browned and drained beef shopping list
- 2 14.5 oz cans of crushed tomatoes shopping list
How to make it
- Google how to handle habeneros, watch the videos.
- Take the habaneros and place them in the center of an oven at 200 degrees for 1-2 hours or buy dried habeneros, less tasty though. Remove and set aside.
- Combine canned ingredients with browned/drained meat along with the brown ale, vinegar, salt and orange concentrate in a slow cooker, turn on high and let cook for 1 and a half hours.
- Combine dried chilies and spices in a coffee grinder and grind for 15-20 seconds. Do not inhale the mixture!
- Dice onions and juice lime and tangerine.
- Heat up a frying pan on medium heat with 2 tbsp of peanut oil and slowly place onions and spice mixture in pan. After 2 minutes carefully drizzle juice mixture on top. Watch for splattering. Cook for 1 additional minute or until first signs of browning occur on edges of onions.
- Take onion/spice mixture and pour into slow cooker. Let cook for 20 additional minutes. Enjoy alone or spooned over brown rice.
People Who Like This Dish 4
- ozsmom Nepean, CA
- tazoncaffeine Manchester, NH
- borius Klamath Falls, OR
- foodfiend Amherst, NY
- eclaires Chicago, IL
- shirleyoma Cove, OR
- rakista PDX, OR
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
This looks really good, and hot!
Mark
borius
in Klamath Falls loved it
-
Good and Mean! Love it!!
tazoncaffeine
in Manchester loved it
-
My hubby would love to try this. He is always saying the hotter, the better!!!
Great post 5 forks
ozsmom
in Nepean loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "