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Barbecue Pork, Chicken, Turkey, Lamb Or Beef Chili With Habañero Peppers


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Barbecue Pork, Chicken, Turkey, Lamb Or Beef Chili With Habañero Peppers
Barbecue Pork, Chicken, Turkey, Lamb Or Beef Chili With Habañero Peppers
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Votes: 0
Rating: 0
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Ingredients
  • olive oil
  • 1 onion diced
  • 4 cloves garlic diced
  • 1 stalks celery diced
  • 1 Jalapeño pepper diced
  • 4-6 slivers Habañero pepper you MUST taste a sliver so you can experience the amount of heat and plan accordingly- USE LATEX GLOVES WHEN HANDLING THE HABAÑEROS! These are some hot [email protected]!
  • 2 in Roma tomatoes chunks
  • 1 lb leftover turkey, pork, chicken, beef or lamb cut into chunks
  • 2 tbsp South of My Border Mexican Blend or equal mix of the following spices: cumin, paprika, chili powder
  • 1/2 can tomato paste
  • 1/2 cup barbecue sauce
  • 1/4 cup red wine vinegar
  • 1 can red beans kidney beans
  • 1 bay leaf
  • 2 leaves sage sliced (optional)
  • 1 corn tortilla
  • Cheddar cheese Colby, and Monterey Jack cheese, freshly grated
  • sour cream
Servings:
Ingredients
  • olive oil
  • 1 onion diced
  • 4 cloves garlic diced
  • 1 stalks celery diced
  • 1 Jalapeño pepper diced
  • 4-6 slivers Habañero pepper you MUST taste a sliver so you can experience the amount of heat and plan accordingly- USE LATEX GLOVES WHEN HANDLING THE HABAÑEROS! These are some hot [email protected]!
  • 2 in Roma tomatoes chunks
  • 1 lb leftover turkey, pork, chicken, beef or lamb cut into chunks
  • 2 tbsp South of My Border Mexican Blend or equal mix of the following spices: cumin, paprika, chili powder
  • 1/2 can tomato paste
  • 1/2 cup barbecue sauce
  • 1/4 cup red wine vinegar
  • 1 can red beans kidney beans
  • 1 bay leaf
  • 2 leaves sage sliced (optional)
  • 1 corn tortilla
  • Cheddar cheese Colby, and Monterey Jack cheese, freshly grated
  • sour cream
Servings:
Instructions
  1. In a large, coverable pot, sauté onion and garlic in olive oil with a pinch of salt and pepper.
  2. Add tomatoes, celery, jalapeño, and 2 slivers of habañero peppers and sauté for another minute or two. Do NOT add all habañeros, you can always add heat, but you can NOT take it away!
  3. Add turkey or other leftover meat, South of My Border Mexican Blend (or other substitute spices), and sauté for another minute or two until turkey is browned.
  4. Add tomato paste, barbecue sauce, vinegar, about a ½ tsp of salt, and ½ tsp of pepper and stir.
  5. Add beans and bay leaf and cover. Bring to a simmer and then simmer for 2 hours. After about 1 hour, taste and add more salt and vinegar (for tang) and habañero peppers (for heat- add the slivers one at a time and wait 10 minutes before adding more as spice will dissipate) as desired.
  6. About 20 minutes before serving, add sage and the corn tortilla and re-cover. Let the tortilla break apart and stir into the chili prior to serving. Serve with some diced onion, sprinkle of the cheese, and a dollop of sour cream.
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