8 Pepper Chili (Spicy!)
This isn't your average backyard chili; it's a serious challenge for spice lovers. By incorporating up to eight different varieties of peppers, from sweet banana peppers to fiery habaneros, this recipe builds an incredible depth of heat that evolves with every bite. The rich, slow-simmered beef and tomato base provides a savory counterpoint to the intense capsaicin kick. It’s hearty, robust, and deeply aromatic with garlic, onion, and a blend of classic spices like cumin and oregano. Perfect for a bold dinner party or a cold night when you need something to wake up your senses, this chili demands attention and delivers a memorable, mouth-puckering experience. Serve it hot with plenty of cooling toppings to balance the fire.
Description
This isn't your average backyard chili; it's a serious challenge for spice lovers. By incorporating up to eight different varieties of peppers, from sweet banana peppers to fiery habaneros, this recipe builds an incredible depth of heat that evolves with every bite. The rich, slow-simmered beef and tomato base provides a savory counterpoint to the intense capsaicin kick. It’s hearty, robust, and deeply aromatic with garlic, onion, and a blend of classic spices like cumin and oregano. Perfect for a bold dinner party or a cold night when you need something to wake up your senses, this chili demands attention and delivers a memorable, mouth-puckering experience. Serve it hot with plenty of cooling toppings to balance the fire.
Ingredients
- 1 lb beef for stew, cut into bite-sized chunks
- 1 cup onion, chopped
- 3/4 cup green pepper, chopped
- 4-6 cloves garlic, crushed
- 1-3 peppers jalapeno peppers, chopped
- 2-4 peppers assorted hot peppers (banana, habanero, hungarian wax, etc.), chopped
- 1 can chili beans (e.g., Brooks hot-n-spicy), undrained
- 1 can tomatoes (16 oz), drained and chopped
- 1 can tomato sauce (16 oz)
- 1 tsp basil
- 1 tsp oregano
- 1 tsp paprika
- 1 tbsp worcestershire sauce
- 1 tbsp tabasco sauce
- to taste salt and pepper
- to taste chili powder
- to taste white pepper
- for serving tortilla chips
- for serving shredded cheddar cheese
- for serving sour cream
Directions
- 1 In a large Dutch oven or heavy-bottomed pot (about 6 quarts), heat over medium-high heat.
- 2
Add the beef chunks, chopped onion, green pepper, garlic, jalapenos, and assorted hot peppers.- 3
Cook, stirring occasionally, until the beef is browned and the vegetables have softened, about 10-15 minutes.- 4
Stir in the chopped tomatoes, tomato sauce, and the can of chili beans (do not drain the beans).- 5
Add the basil, oregano, paprika, chili powder, white pepper, Worcestershire sauce, and Tabasco sauce.- 6
Season with salt and black pepper to taste.- 7
Bring the mixture to a boil, then reduce heat to low.- 8
Cover and simmer gently for 1 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.- 9
Taste and adjust seasoning if necessary before serving.- 10
Serve hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and served alongside tortilla chips.NoteFor extra heat, leave some of the hot peppers whole or halved with seeds intact during the simmering process.
This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
If you prefer a thicker chili, simmer uncovered for the last 30 minutes of cooking.
Feel free to adjust the amount of Tabasco and hot peppers based on your heat tolerance.
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