Habanero Hellfire Chili
Turn up the heat with this bold and fiery Habanero Hellfire Chili, a dish designed for spice enthusiasts and flavor seekers alike. Packed with hearty ingredients like tender ground beef, kidney and black beans, and vibrant red bell pepper, this chili gets its searing kick from finely diced habanero peppers (don’t forget the gloves!). A robust spice blend of chili powder, cumin, paprika, and oregano balances the heat with depth, while a splash of lime juice and a touch of brown sugar bring brightness and subtle sweetness. Simmered to perfection in a rich tomato and beef broth base, this chili is the ultimate comfort food with attitude. Serve it piping hot with fresh cilantro for garnish, if you dare, and get ready for a meal that’s as unforgettable as it is addictive. Ideal for game days, cold nights, or anytime you crave a spicy sensation.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 3 medium habanero peppers, finely diced (wear gloves)
- 1 medium red bell pepper, diced
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and sauté for 1 minute, until fragrant.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 8 minutes. Drain any excess grease.
Stir in the diced habanero peppers and red bell pepper. Cook for another 3-4 minutes.
Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Stir to combine.
Add the chili powder, cumin, paprika, oregano, salt, black pepper, and brown sugar. Mix well.
Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, stir in the lime juice. Taste and adjust the seasoning if necessary.
Serve the chili hot in bowls, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
