Monday, November 19, 2012

Seven Pepper Chili

Week 11 of the NFL season definitely did not go as well as I hoped. A loss to the New England Patriots did not help the Colts, but they are still sitting in a spot that would put them in the playoffs. At least I had a good bowl of spicy chili to distract me from the pain of a 59-24 loss.

Sometimes I just need a spicy bowl of chili, and this chili is definitely spicy. Seven different types of peppers, ranging from mild to extremely hot make for a spicy bowl of red. I usually remove the habanero from the pot after letting the chili simmer for 20 minutes. Any longer and the chili can be too hot to be enjoyed. This chili was so good that by the time I got to take a picture of it, all that was left was enough to fill a little ramekin. Oh well, time for a snack.

Seven Pepper Chili

1 Tbsp vegetable oil
2 lbs ground beef or turkey
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 serrano pepper, seeded and chopped
1 chipotle pepper, seeded and chopped
3 Tbsp ancho chile powder
1 Tbsp cumin
1 tsp salt
1/2 tsp ground cayenne pepper
1 can (29 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
1 habanero pepper, seeded and halved
2 cans (15 oz each) black beans, drained and rinsed

In large stockpot or Dutch oven, brown ground beef in oil over medium heat. Add onion, red pepper, jalapeno, serrano, and chipotle peppers. Stir and cook 5 minutes, or until vegetables are softened.

Stir in ancho powder, cumin, salt, and cayenne. Cook 2 minutes. Add diced tomatoes, tomato sauce, broth, and habanero. Bring to a boil, reduce heat and simmer 20 minutes. Remove habanero and add beans. Simmer 5 minutes more, or until beans are hot.

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