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Eight Pepper Chili

Eight Pepper Chili recipe image
This robust chili combines stew beef with a complex blend of eight different peppers, including habanero, ancho, and chipotle, for a deep, layered heat. Slow-cooked with tomatoes, beans, and a rich array of spices, it delivers a savory and satisfying meal. Perfect for weeknight dinners or gatherings, this recipe offers a customizable spice level and a comforting, protein-packed experience.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 318
Description
This robust chili combines stew beef with a complex blend of eight different peppers, including habanero, ancho, and chipotle, for a deep, layered heat. Slow-cooked with tomatoes, beans, and a rich array of spices, it delivers a savory and satisfying meal. Perfect for weeknight dinners or gatherings, this recipe offers a customizable spice level and a comforting, protein-packed experience.
Ingredients
  • 1 pound Stew beef
  • 1 can Brooks Chili Hot Beans
  • 16 ounce Tomatoes, drained & chopped
  • 16 ounce Tomato sauce
  • 1 cup Onion, chopped
  • 1 ea Bell pepper, chopped
  • 6 ea Cloves garlic, crushed
  • 3 ea Jalapeno peppers, chopped
  • 3 ea Hungarian peppers, chopped
  • 1 ea Habanero pepper, chopped
  • 2 ea Ancho pepper, crushed
  • 3 ea Hot banana pepper, chopped
  • 2 ea Chipotle peppers, chopped
  • 2 ea Poblano peppers, chopped
  • 1 teaspoon Salt
  • 1 tablespoon Black pepper, ground
  • 1 teaspoon Basil
  • 1 teaspoon Oregano
  • 1 teaspoon Hot paprika
  • 1 teaspoon White pepper, ground
  • 2 tablespoon Tabasco sauce
  • 2 tablespoon Worcestershire sauce
  • 4 tablespoon Mexene chili powder
  • 1 teaspoon Cumin, ground
Directions
  1. 1
    Cut the beef into medium sized chunks.
  2. 2
    Chop the onion and peppers.
  3. 3
    Crush the garlic.
  4. 4
    In a large pan (about 6 quarts, non-reactive), cook the beef, onions, peppers and garlic until the beef is browned.
  5. 5
    Add the Worcestershire and Tabasco.
  6. 6
    Cook until vegetables are tender.
  7. 7
    DO NOT DRAIN!
  8. 8
    Stir in tomatoes, tomato sauce and beans.
  9. 9
    Add the remaining spices.
  10. 10
    Use more or less chili powder to taste.
  11. 11
    Reduce heat to low and cook covered, 1 - 2 hours.
  12. 12
    Stir occasionally.
  13. 13
    Serve with tortilla chips, shredded cheddar cheese and sour cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 318kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.0g10%
Cholesterol 14.8mg5%
Sodium 1702.4mg71%
Total Carbohydrate 61.2g21%
Dietary Fiber 23.3g94%
Sugars 8.6g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, beef, chili, peppers, habanero, ancho, chipotle, jalapeno, beans, stew, spicy, dinner, comfort food, slow cooked, tomato, garlic, cumin, paprika
Read it online: https://www.chefs-mate.com/recipe/eight-pepper-chili/