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Chili with Habanero Peppers

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Chili with Habanero Peppers
Chili with Habanero Peppers
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Votes: 0
Rating: 0
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Ingredients
  • olive oil
  • 1 onion diced
  • 4 cloves garlic diced
  • 1 stalk celery diced
  • 1 Jalapeño pepper diced
  • 4-6 sliver Habañero pepper *
  • 2 Roma tomatoes in chunks
  • 1 lb leftover meat **Beef, lamb, or turkey cut into chunks
  • 1/2 can tomato paste
  • 1/2 can barbecue sauce
  • 1/4 cup red wine vinegar
  • 1 can red beans or kidney beans
  • 1 bay leaf
  • 2 sage leaves sliced
  • 1 corn tortilla
  • Cheddar cheese freshly grated
  • Colby cheese freshly grated
  • Monterey Jack cheese freshly grated
  • sour cream
  • 2 tbsp South of My Border Mexican Blend OR
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
Servings:
Ingredients
  • olive oil
  • 1 onion diced
  • 4 cloves garlic diced
  • 1 stalk celery diced
  • 1 Jalapeño pepper diced
  • 4-6 sliver Habañero pepper *
  • 2 Roma tomatoes in chunks
  • 1 lb leftover meat **Beef, lamb, or turkey cut into chunks
  • 1/2 can tomato paste
  • 1/2 can barbecue sauce
  • 1/4 cup red wine vinegar
  • 1 can red beans or kidney beans
  • 1 bay leaf
  • 2 sage leaves sliced
  • 1 corn tortilla
  • Cheddar cheese freshly grated
  • Colby cheese freshly grated
  • Monterey Jack cheese freshly grated
  • sour cream
  • 2 tbsp South of My Border Mexican Blend OR
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
Servings:
Instructions
  1. In a large, coverable pot, sauté onion and garlic in olive oil with a pinch of salt and pepper. 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! Add turkey, South of My Border Mexican Blend (or other 3 spices listed), and sauté for another minute or two until turkey is browned. Add tomato paste, barbecue sauce, vinegar, about a ½ tsp of salt, and ½ tsp of pepper and stir. 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. 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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