This is a quick, inexpensive side dish, entrée, or potluck dish that is vegetarian-friendly. For a dinner, it serves two, and for a side dish, four. Pan drippings can be used to increase taste.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 cloves garlic, crushed
- 1 onion, chopped
- 4 habanero peppers, seeded and minced
- 2 (15 ounce) cans chili beans in spicy sauce
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can black beans
- 4 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (16 ounce) jar hot salsa
- ⅛ cup chili powder
- ⅛ cup coarsely ground black pepper
- ⅛ cup red pepper flakes
- ⅛ cup ground cumin
- 1 (1.25 ounce) package taco seasoning mix
- 2 pounds ground beef
Instructions
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1218 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was a very easy recipe to put together, but I did reduce the amount of habaneros by 1. Great flavor and everyone loved it! I would make it again and again
I found this recipe years ago and I absolutely love it. When I first made it I followed the entire recipe and boy was it spicy! It made me love and crave spicy food from then on. Since family members are unable to eat such spicy food I have tweaked it some to cut out some heat – one batch I omitted the habaneros (I add them in for myself but 2 or 3 and I don’t seed them later on), use chili beans in a mild or medium sauce, etc but this recipe is still my base.
Final result was good; however based on other recipes decided to add sugar, oregano, beef bouillon cubes, and Worcestershire sauce to get a more complete/fuller taste. Allowed to simmer for several hours. Going in, suspected heat was too much so cut back spices, and switched out just a couple of jalapenos vs using the original peppers.
The salt was way too high but I made it again with no salt black beans, 1 can no salt green chili tomatoes and 1 can regular, I made the salsa which you can regulate the sodium on your own and used 1/2 package of reduced sodium taco seasoning and it reduced it by at least 50-60%.
This chili recipe has been a mainstay for me for several years now. Awesome. It’s easy to make and definitely has a bite to it. I found I could control the heat by cutting back on the quantity of the dry spices which seem to contribute more to the heat than the fresh habanero peppers do. Keeps well in the fridge and is great reheated. 4 habanero’s does heat it up quite a lot though so if in doubt cut back to 1-2.
We really liked this soup. It is not for the faint hearted. It is definitely hot, but very tasty. If you can handle the heat, be sure to give this one a try.
Very spicy, makes a huge portion of chili. Tasty.
Quick, easy, inexpensive, and flavorful. I’m not a lover of overly spicy food, so I used one seeded jalapeno pepper instead of the 4 habaneros. I also got the chili beans and salsa in the mild flavor. Ended up using about a 1/4cup of chili powder and added about 1/8 cup of garlic and onion powder. The recipe didn’t specify if we are suppose to drain the canned beans and tomatoes… I didn’t drain some of my cans of tomatoes and my chili was a little too soupy so I had to add another can of drained beans… so my advice is to drain everything except the chili beans. The salsa will add the right about of liquid back into the chili. I served ours with sour cream and cheese, the end result was yummy with a little kick… no burn.
Easy, quick and hot enough for even my slow burn snob friends!
I love this chili. I add extra kidney beans and corn. Since I am a weenie, I leave out the habaneros. 😉
My family LOVED this!! I made a few changes though: I cut the recipient in half and made it in the crockpot. I used one can of diced tomatoes with green chilies and one can of diced tomatoes in chili sauce (it was all I had on hand) I also used only 1 can of Chili beans in mild chili sauce and a can of corn in place of all the beans (I’m not huge on beans) I didn’t have habenaros, so I used jalapenos instead (diced and most of them I removed the seeds, I did leave a few seeds). This chili deffinatly packed a punch!!! Even the 6 yr old liked it ( she loves spicy food) my boyfriend couldn’t get enough of it and was sad there wasn’t more leftover for lunch today. Deffinatly going to keep this and use again!!!!
This is the best chili recipe! We love spicy food, so this was a good find for us. I serve it with the suggested shredded cheese and sour cream, as well as sweet corn bread. I often add sweet corn to the chili as well. Thanks so much!
The only adjustment I’d suggest is cutting the black pepper in half. It overrides all of the other flavors too much.
Excellent recipe! I made this for a Super Bowl Chili cookoff and won the contest! I halved the recipe but still used three cans of beans and it was perfect size for my 5-quart slow cooker. I followed the advice of other reviewers and used some jalapeno in place of habanero – it had the perfect amount of spice! I also used chipotle-flavored salsa and put one chipotle pepper in the chili; the flavor was subtle but it really added to this recipe. I used all low-sodium or “no salt added” ingredients for this, and only about 1/4 of the taco seasoning and it didn’t come out too salty. I highly recommend this recipe if you want a really hearty, dinnertime chili with a kick.
Love this recipe, and have gotten a few compliments on it too. The changes I’ve made are to use jalapenos rather than habaneros, no taco seasoning, add some cayenne pepper and use only 2 cans diced tomatoes. I’ve also made it with ground turkey, not beef.
I absolutely love this recipe. It has the heat that I expect and want in a chili. It also has a lot of flavor to compliment the heat.
I followed the recipe pretty closely and it turned out great! It’s spicy, but it’s not face-melting. I improvised and used ground turkey in place of ground beef, added a can of light red beans, added mild (vs. hot) salsa and used low-sodium taco seasoning. But those are the only changes I made…this is a fantastic recipe!
I just have to say that this chili recipe tops all chili recipes that I have tried. People ask me to make this for upcoming events, and disappointed when I don’t bring it. It’s easy to make with mixing all the ingredients together. I think I will make this today, in fact. Cheers! Oh, one more thing. I swapped out the 4 habaneros for 2 jalapenos and it was plenty spicy for my guests. This time, I will try one Haba and 2 Jalas and see if this is tolerable.
Love the flavor! I really like having the salsa and taco seasoning in there. It’s such a large recipe I typically split it and make one set spicy, and one with much less spice. It definitely has a kick if you put every hot item in there. Freezes well.
I just made this tonight (and added a photo). This chili is AMAZING! Both my boyfriend and I like hot, spicy foods and this fit the bill. Thank you!
This chili is fit for US Army Special Forces! I made it over the weekend and brought the rest to share with my buddies. It starts off hot and then the heat really kicks in after about a minute. The flavor was incredible! Surprisingly I was able to find all the ingredients over seas.