Habanero Hellfire Chili

Recipe View 10 mins Render the Bacon: In a large, heavy-bottomed soup pot or Dutch oven, cook the bacon over medium-high heat until crispy. (10 minutes). Remove the bacon with a slotted spoon, drain on paper towels, and roughly chop. Reserve the rendered bacon fat in the pot.

Recipe View 15 mins Brown the Meats: Add the ground round and ground pork to the pot with the bacon fat. Brown the meat over medium-high heat, breaking it up with a spoon. (10-15 minutes). Drain off any excess grease.

Recipe View 7 mins Sauté Aromatics and Spices: Stir in the diced bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers (if using), and minced garlic. Cook until the vegetables are softened, about 5-7 minutes. Add the cumin, red pepper flakes, chili powder, and beef bouillon granules. Cook for another minute, stirring constantly, until fragrant.

Recipe View 2 hrs Simmer the Chili: Stir in the crushed tomatoes, chopped whole tomatoes, beer, tomato paste, chile paste, and water. Bring to a simmer, then reduce the heat to low. Cover and simmer for at least 45-60 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.

Recipe View 30 mins Finish the Chili: Add the drained chili beans and the chopped bacon to the pot. Simmer for another 30 minutes, stirring occasionally, to allow the flavors to combine.

Recipe View Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or a dollop of Greek yogurt.