2 cans Goya black beans
2 cans Bush’s chili beans in hot sauce
1 7oz can of Goya chipotle peppers (in adobo sauce)
1 can diced tomatoes
1 C. frozen corn
2 C. diced bell pepper
#.75 ground sirloin or .75 C. TVP if you’re veggie
1 habanero pepper
hot sauce
3 T. chili powder
1 T. guajillo chili powder
2 t. cayenne pepper
2 t. cinnamon
shredded cheese to serve
fresh cilantro, chopped to serve
fresh lime slices to serve

When browning the sirloin, mix in a healthy amount of hot sauce. Put all the other ingredients in a big pot and mix well. Don’t chop up the habanero. Just let it cook in the chili and pluck it out and toss it before you eat. Best accompanied by peanut butter sammiches.

This was the best chili I’ve ever made. It is nice and hot, but not overpowering. It is a sweet-hot as well and the heat doesn’t impugn the taste. Definitely a recipe to keep, and likely tweak a bit. A chili recipe is never perfected.

2 thoughts on “Chili

  1. Man, you have 5 sources of heat there! I don’t know if even I could take that, esp with a whole can of chipotle’s 😉

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