Yeah I know. Look at this dish. Absolutely drool worthy, even for me! The trick is to use only a little bit of habanero, no seeds, and make sure you balance it out with a lot of smokey paprika. And, as always, taste taste taste! That is the biggest tip I can give you about cooking. That and trust your instincts. The worse thing that happens is that it comes out terrible… and that’s where taste taste taste comes in.
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Smokey Habanero Chili
- Total Time: 315 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Juicy ground beef simmered with smoky paprika, ancho chile, and a kick of fresh habanero. A hearty, flavorful one-pot meal.
Ingredients
- 1 lbs (454 g) ground beef
- 0.5 cups (118 ml) onion, diced
- 1 cups (237 ml) sweet red pepper, diced
- 2 tbsp olive oil
- 0.5 tsp red pepper flakes
- 2 cloves garlic, minced
- 0.5 cups (118 ml) habanero pepper, minced
- 0.5 tsp ground ancho chile
- 0.5 tsp ground chipotle
- 1 tbsp smoked Spanish paprika
- 1 cups (237 ml) water
- 0.5 cups (118 ml) apple cider
- 1.5 cups (355 ml) cooked red kidney beans
- salt and pepper
Instructions
- Turn crockpot on high.
- Heat 1 tbsp olive oil in a sauté pan on medium-high heat. Add red pepper flakes, garlic, ground ancho, chipotle, and smoked paprika. Cook until garlic has softened.
- Add ground beef and cook until no longer pink. Transfer drained meat to crockpot.
- In the same sauté pan, add the remaining tbsp of olive oil. Add onion and red pepper. Cook until onion is translucent and peppers have softened. Transfer vegetable mixture to crockpot.
- Add apple cider and water. Stir to combine. Adjust salt and pepper to taste.
- Cook on high for 4 hours.
- Add red kidney beans and cook for an additional hour.
- Serve warm.
Notes
- For a milder chili, remove the seeds and membranes from the habanero pepper before mincing.
- To deepen the smoky flavor, toast the ancho and chipotle chiles in a dry pan before grinding.
- Leftovers can be frozen for up to 3 months; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How many habaneros should I use, and can I reduce the heat?
Start with one habanero for moderate heat in a pot serving four to six people. Removing the seeds and white membrane before adding it to the chili cuts the intensity significantly without losing the fruity, smoky flavor the habanero contributes.
What cut of beef works best in this chili con carne?
Chuck roast cut into cubes is ideal because the connective tissue breaks down during the long braise and adds body to the sauce. Ground beef can be used for a quicker version, but cubed meat gives a meatier, more textured result. 
What does the smoky flavor in this chili come from?
The smokiness typically comes from dried smoked chiles like chipotles or ancho chiles, along with the habanero. Smoked paprika can also be added to reinforce that quality without adding extra heat.
Add with garlic. Hope you enjoy!
When do I add the habenero pepper?