Hotbanero Chili
Ingredients
½ lb Bacon
1 - 1 ¼ lb Ground Beef (5-10% fat)
1 - 1 ¼ lb Ground Pork
1 Yellow Onion
1 Red Onion
1 - 28 oz. can Crushed Tomatoes
2 - 16 oz. cans Whole Peeled Tomatoes
2 - 16 oz. cans Beans (Black, Dark Red Kidney, Garbanzo, Pink, really any kind of bean can work. 4 small cans would also be nice and add a lot of fun colors to the chili)
8 Habanero Peppers
6 Jalapeno Peppers
6 Serrano Peppers
1 Bell Pepper (Any color)
2 cloves Garlic
¼ cup Cholula or Tabasco
4 tbsp. Chili Powder
1 ½ tbsp. Ground Cumin
1 tbsp. Crushed Red Pepper Flakes
3 oz. Tomato Paste
1 oz. Thai Chili Paste
1 - 12 oz. can Beer (Lager or Ale)
2 tbsp. Better than Bouillon® - Roasted Beef flavor
1 tbsp. Balsamic Vinegar
1 ½ tbsp. Soy Sauce
2 cups Water
Salt
Method
Cook the bacon in a high walled pot over medium heat until browned and crispy. Remove the bacon to a paper towel covered plate and let cool and drain. Add the ground pork and beef to the pot and begin browning and breaking apart.
While the meats cook, peel the onions and place into a food processor. Deseed/membrane the jalapenos and habaneros and place in the food processor. Pulse into a fine dice. Remove those to a mixing bowl. Cut the tops of the serranos off and place the bodies into the food processor. Leave these seeds in for heat. Cut the walls of the bell pepper off and add to the food processor, pulse the mix to a fine dice, and add to the other chopped veg. Finally, use the food processor to chop the whole peeled tomatoes and mix in with the veg.
Once the meat has browned, add the chili powder, cumin, crushed red pepper flakes, soy sauce, and minced garlic. Mix together well. Pour in the tomato/onion/pepper mixture and stir well. Pour in the beer, crushed tomatoes, balsamic vinegar, hot sauce, tomato paste, and chile paste as well. Stir the Beef Bouillon into the hot water, then add that mix to the chili. Stir everything together, bring to a boil, and then turn the heat to medium-low heat.
In a strainer, drain the beans and rinse to get all of the juice from the cans off of the beans. Add to the chili. Chop the bacon from earlier, add back into the chili. Salt to taste once the chili has simmered for at least 45 minutes with all ingredients together. Then let simmer to cook down, and if cooked down too much, add some water and stir then cook down again.
Enjoy!
