Habanero Inferno Chili

Name: Habanero Inferno Chili
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 0.5 lb Bacon; 2 tbsp Beef Bouillon; 12 oz Beer; 32 oz Canned Tomatoes; 32 oz Chili Beans; 1 oz Chili Paste; 3 tbsp Chili Powder; 28 oz Crushed Tomatoes; 8 whole Diced Jalapeño Peppers; 1 whole Green Bell Pepper; 1.5 tbsp Ground Cumin; 1 lb Ground Pork; 6 whole Habanero Pepper; 1 lb Lean Ground Beef; 2 cloves Minced Garlic; 1 tbsp Red Pepper Flakes; 3 oz Tomato Paste; 2 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Comfort-Food

Habanero Inferno Chili brings deep, meaty richness from bacon, ground beef, and pork, balanced by tomatoes and beer, with layers of heat from jalapeños, Anaheim peppers, and habaneros. It’s bold, smoky, and complex, the kind of chili that warms you through on game day or a chilly night with friends. Serve with cool toppings to temper the lingering kick.

Prep30 mins
Cook1 hr 30 mins
Serves8
DifficultyMedium

1

Cook the bacon in a large soup pot over medium-high heat until it is evenly browned. Drain it on paper towels and chop it. Pour off the excess drippings from the pot, leaving just enough to coat the bottom.
2

Brown the beef and pork in the same pot over medium-high heat. Stir in the whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheims, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
3

Reduce the heat to low and simmer, stirring occasionally, for 45 to 60 minutes.
4

Stir in the bacon and beans, then simmer 30 minutes more.