Cold-Curing-Hot Chili

12 ingredients
10 steps

Ingredients

  • 2 strips bacon, fried
  • 2 lb. boneless stew meat, cut into 1/2-inch cubes
  • 2 medium onions, chopped
  • 2 medium fresh habanero peppers, diced
  • 1 (14.5 oz.) can stewed tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 oz. chili powder
  • 1 oz. Louisiana hot sauce
  • 1 tsp. cumin
  • salt to taste
  • 1 lb. ground beef
  • 2 (16 oz.) cans chili beans or kidney beans

Directions

  1. 1
    In a large chili pot, fry the bacon.
  2. 2
    Remove the bacon and reserve the drippings.
  3. 3
    Brown the stew meat in the bacon drippings.
  4. 4
    Add the chopped onions and cook until clear.
  5. 5
    Add the habanero peppers.
  6. 6
    (These peppers are extremely hot.
  7. 7
    For a milder taste, use jalapenos.)
  8. 8
    Stir frequently.
  9. 9
    Add the undrained tomatoes, tomato paste and seasonings.
  10. 10
    Simmer for about 2 hours, stirring occasionally.

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