Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.

    Advertisement
  • Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.

  • Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

595 calories; 34.9 g protein; 47.9 g carbohydrates; 90.9 mg cholesterol; 1575.1 mg sodium. Full Nutrition

Reviews (259)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2008
First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars! On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on allrecipes.com instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense! Read More
(434)

Most helpful critical review

Rating: 2 stars
10/21/2010
I make chili A LOT and thought I might have hit the jackpot with this recipe. Sorry I had high hopes but my family was "so so" about it. They told me to stick with the one I make. Read More
(12)
342 Ratings
  • 5 star values: 271
  • 4 star values: 56
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
02/28/2008
First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars! On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on allrecipes.com instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense! Read More
(434)
Rating: 5 stars
11/09/2007
It's been awhile since I have made this. This is quite hot using habanero's but if your even attempting this recipe hot is obviously what your looking for. The flavor is excellent just the way it is. Perfect! There is no such thing as too many peppers as the previous reviews stated. Good chili if spilled on the table should leave a burn mark in the wood. If for some reason you feel this is too hot you can always add a bit of sugar, this will eliminate some of the acidity hence taking a bit of heat from the chili. I don't recommend adding gobs of sugar or it will be too sweet. A bit of sweet ketchup or some baking soda will help too. This is our new family recipe from now on for chili. Thanks for posting it Edd! FYI, If you forget or do not wear gloves cutting the peppers your hands will burn, baking soda will help with this too. Take some hand soap and 3-4 tablespoons of baking soda and rub it in really good, let it sit on your hands a few minutes and rinse. Good as new! Read More
(180)
Rating: 5 stars
03/13/2007
Thanks for this recipe. I just won 1st place in a chili cook-off out of 14 contestants! I used the exact recipe, just added a tbsp of salt. For those who have never heard of chili paste, I found it in the Asian section of the grocery store. Read More
(106)
Advertisement
Rating: 5 stars
02/20/2020
Very very good! It is hot of course but the taste is fantastic and yes, its easy to make. It is MUCH better after sitting in the fridge a day or two! After sitting it also does not seem as hot so next time we plan to add a bit more bacon, another habanero and two more cans of beans. But the first time we followed the recipe exact and it turned out fantastic. If you did not think much of it after making it please try throwing it in the fridge and reheat it well the next day, its a whole new chili after that! I did cook longer as well, forgot to mention that. I cooked it for about 90 minutes then added bacon and beans. I had to run so I left it on low for about 3 hours after that. Also, for gloves I had a box of surgical gloves and that works GREAT. They fit so well to your hands they do not get in the way and after chopping the peppers can just be thrown out. A whole box is only a couple bucks. Read More
(54)
Rating: 4 stars
12/13/2008
i'm a vegetarian so i had to change some of this up obviously. to any vegetarians browsing chili recipies i say try this out. what i did was instead of ground beef and pork i simply used 2 and 2/3rds bags of morning star tofu crumbles. for the bacon i used morningstar bacon. everything else i followed to a tee except the chili beans. all i could find were kidney beans so i used those. i also couldn't find habaneros at the store so i used scotch bonnet peppers. the result was absolutely delicious (and mmm! spicy!) and i gave some to some of my carnivorous friends who slopped it up. a friend looked up and said "wait -- who did you make this for? it must be awful making chili when you can't eat it." i replied "i sure can!" and scooped some up with a chip. they all stayed staring at me and i parried "it's vegetarian!" i got a unanimous "NO WAAAYYY!" hahahaha! so i say give this a shot and drop me a message with your results! Read More
(39)
Rating: 5 stars
01/25/2004
I was short by half the Anaheim peppers called for but otherwise followed the ingredients exactly. I pureed the tomatoes and peppers for a smooth chili and the texture turned out just perfect. I like very hot food but this was a little too hot for even me! Husband loved it as is but he's obviously insane. The proportions and flavor are perfect as-is my only change will be to lose about half the peppers and see if I can eat more than a few bites next time! Read More
(32)
Advertisement
Rating: 4 stars
04/14/2009
Turned out really good. Obviously "hot" is relative since some people like really spicy foods and others don't. If you don't like spicy food, obviously find a different recipe. If you do, it's fantastic. Great flavor from this chili, not just all burn and no taste. Two things: may not want to use 2 cups of water. It was a little too soupy for my tastes, I like my chili thick. I'd cut it to 1 cup. Also, make it ahead of time. I made it on Saturday and stuck it in the fridge until Monday. Flavors blend together quite nicely as it ages. It tasted much better Monday than it did Saturday. Read More
(30)
Rating: 5 stars
01/11/2006
Yum-O! I made this last night and can't wait to have some more today. The only adjustments I made were adding half a bag of roasted corn from Trader Joe's & more garlic. Used the roasted tomatoes from TJs as well the whole plum tomatoes. Then topped each bowl with marbled cheddar cheese and sour cream. Hot & Spicy but still flavorful! Read More
(29)
Rating: 5 stars
09/12/2005
This was the best chili I have ever made. If you don't like VERY spicy foods just reduce the ammount of peppers involved in the original recipe. Delicious!! Read More
(25)
Rating: 2 stars
10/21/2010
I make chili A LOT and thought I might have hit the jackpot with this recipe. Sorry I had high hopes but my family was "so so" about it. They told me to stick with the one I make. Read More
(12)