Cold-Curing-Hot Chili Recipe

Name: Cold-Curing-Hot Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cold-Curing-Hot Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold-Curing-Hot Chili

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