Pan’s Habanero Chili

This is how to make good chili that is both spicy and edible. What makes this work in this recipe is the way that the bell peppers offset the burn of the habaneros.

Ingredients:
3 Habanero Chile Peppers
4 Mild Chile Peppers (I prefer Fresno Reds)
3-4 Bell Peppers
1 Onion
2 cans of diced tomatoes
1 can of tomato paste
4 cans of beans (I generally use 2 cans of Kidney Beans and 2 cans of Black Beans)
2 lbs of meat (Buffalo is best, but Ground Beef works just fine)
Salt and Cumen to taste.

Dice the Peppers and Onion.
Brown the meat.
Rinse the beans.

Put the diced bell peppers, the diced onion, the rinsed beans and the browned meat into a stew pot. Add a heaping tablespoon of diced habaneros and 2 heaping tablespoons of mild peppers. Keep the remaining diced habaneros and mild peppers aside for now.

Add water to a level that is several (4-5) inches above the pile of ingredients.

Stir and Boil. Maintain the boil for an hour with constant stirring. Once you reach a rolling boil, stirring can be less frequent. After an hour of boiling, remove from heat and let sit for a few hours. Stir and boil again for half an hour after that. Water can be added to maintain sufficient amount to boil, but be careful not to add too much as the extra water should be boiled off.

Taste the broth. Using real peppers can have varied results and not every habanero is the same heat. It should be perfectly “hot” at this point. But if not hot enough add more of the diced habaneros or mild peppers.  Tomato paste or more bell peppers can be added to soften the heat. This is also the step to add Salt and Cumen. Boil for at least 5 minutes and ideally 15 minutes after adding anything at this step.

I recommend against using Jalapenos for the Mild Pepper as they have a very distinct and overly used flavor. Jalapenos may make the chili generic. But for a Jalapeno fan, they can replace any of the hot or mild peppers in the recipe.

A vegetarian version of the above recipe simply replaces the meat with 2 more cans of beans and another bell pepper.

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About wilogden

Wil Ogden was destined to be a wastrel but thwarted fate. During his second junior year in high school he discovered he had a muse and a talent for writing. Despite taking almost a decade to complete a bachelor's degree by changing majors eleven times, he managed to grow up. Along the way he worked as a blacksmith, a record store manager, a candy store manager, too many years in food service, a four year stint in the USAF, and finally settled down into Information Technology, which he uses to pay the bills and support his family of himself, his wife, son, seven daughters, two dogs, three cats, six chickens, a snake, a ferret and two parakeets.

Posted on October 6, 2010, in Cooking and Recipes and tagged , , . Bookmark the permalink. 1 Comment.

  1. This is Kama, Pan’s wife. It should be noted that the person chopping up the aforementioned Habanero’s should wear gloves and take care not to touch their face for any reason. Also you should open the kitchen window and turn on the stove fan. Turn off any heating or cooling in the house so that the pepper fumes don’t spread everywhere in the house. My daughter and I typically cover our faces with wash clothes while Pan is chopping peppers. I personally think anyone doing the chopping should invest in a gas mask. I mean seriously! There’s a reason why the stuff women keep in their purses is called Pepper Spray….

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