Kick'n Jabanero Chili

45m
Prep Time
6-8h
Cook Time
6h 45m
Ready In

Recipe: #6379

September 02, 2012



"This is best cooked in a slow cooker to bring out the full flavor. It's down right addictive to the taste buds and will have you craving it even after it's all gone. I would suggest making this ahead of time to let it set so all the flavors can mix, it always tastes better the next day. "

Original is 10-12 servings

Nutritional

  • Serving Size: 1 (499.5 g)
  • Calories 1056.2
  • Total Fat - 67.1 g
  • Saturated Fat - 24.4 g
  • Cholesterol - 181.5 mg
  • Sodium - 1584.4 mg
  • Total Carbohydrate - 63.3 g
  • Dietary Fiber - 12.6 g
  • Sugars - 19.1 g
  • Protein - 64.9 g
  • Calcium - 191.6 mg
  • Iron - 9.5 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In a very large pot cook the bacon until crispy. Remove to a bowl. Chop or dice bacon. Add in ground beef, sausage and garlic. Cook until well browned (make sure the meat is browned very well this is what gives the flavor) Strain all fat. Mix the bacon back into the beef mixture.

Step 2

Stir the tomato paste into the meat until no lumps remain, then stir in the diced bell peppers, onion, garlic, celery, and habanero pepper. Add the beef granules, sugar, cocoa powder, chili powder, seasoning salt, paprika, Worcestershire sauce, maple syrup and hot pepper sauce. Gently stir in the kidney beans, hot chili beans, pinto beans and diced tomatoes with juice. Cook until the mixture is at a simmer. Transfer to a slow cooker.

Step 3

Cover the slow cooker, and cook on medium for 6-8 hours or until vegetables are tender and the chili has reached your desired consistency. It will taste better the next day.

Step 4

Serve in bowls. Sprinkle shredded cheese on top with sour cream on the cheese.

Tips


No special items needed.

0 Reviews

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