Habanero Hellfire Chili

Yield

8 servings

30

90

1/2 pound: bacon

1 pound: ground round

1 pound: ground pork

1: green bell pepper, diced

1: yellow onion, diced

6: jalapeno peppers, seeded and chopped

6: habanero peppers, seeded and chopped

8: Anaheim peppers, seeded and diced

2 cloves: garlic, minced

1 1/2 tablespoons: ground cumin

1 tablespoon: crushed red pepper flakes

3 tablespoons: chili powder

2 tablespoons: beef bouillon granules

1 (28 ounce) can: crushed tomatoes

2 (16 ounce) cans: whole peeled tomatoes, drained

2 (16 ounce) cans: chili beans, drained

1 (12 fluid ounce) can: beer

3 ounces: tomato paste

1 ounce: chile paste

2 cups: water

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.

Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Calories: 595 kcal

Carbohydrates: 47.9 g

Cholesterol: 91 mg

Fat: 31.9 g

Fiber: 11.6 g

Protein: 34.9 g

Sodium: 1575 mg