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.
3 Habanero Chile Peppers
4 Mild Chile Peppers (I prefer Fresno Reds)
3-4 Bell Peppers
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.