Cold-Curing-Hot Chili
A hearty, spicy chili with smoky bacon, tender beef, and fiery habanero peppers, perfect for cold days and those who enjoy bold, warming flavors.
Ingredients
Instructions
- In a large chili pot, fry the bacon until crispy.
- Remove the bacon and set aside, reserving the drippings in the pot.
- Brown the stew meat in the bacon drippings until well browned.
- Add the chopped onions and cook until they become clear.
- Add the diced habanero peppers to the pot.
- Stir frequently to prevent sticking and to evenly cook the ingredients.
- Add the undrained stewed tomatoes, tomato paste, and seasonings (chili powder, hot sauce, cumin, salt).
- Simmer the chili for about 2 hours, stirring occasionally to develop flavors.
Tips & Substitutions
For a spicier kick, consider adding a few extra diced habanero peppers or using a hotter chili powder. If you need a milder version, substitute the habaneros with bell peppers. You can also use ground turkey instead of beef for a lighter option. Make sure to stir frequently to avoid sticking, especially during the simmering stage.
Serving Suggestions
Serve this hearty chili with a side of cornbread or over a bed of rice for a filling meal. It pairs beautifully with Jeannie'S Meat Loaf for a comforting dinner. Top with shredded cheese, sour cream, or chopped green onions for added flavor. A fresh green salad can provide a nice contrast to the richness of the chili.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave it in a suitable dish until heated through. This chili also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cold-Curing-Hot Chili contains roughly 320 calories, with 20g protein, 13g carbohydrates, and 22g fat. It is an excellent source of protein (39% of the Daily Value), iron (39% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1824mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat in this chili?
Absolutely! You can substitute the ground beef with ground turkey or chicken for a leaner option. If you prefer a more robust flavor, consider using pork or even a mix of meats. Just ensure that all meats are cooked thoroughly before combining them with the other ingredients.
How can I adjust the spice level of this chili?
To adjust the spice level, you can reduce the number of habanero peppers or omit them altogether for a milder flavor. Alternatively, add more chili powder or hot sauce for extra heat. Tasting as you go is key to achieving your desired level of spiciness.
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the bacon, stew meat, and onions first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious slow-cooked meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).