Best 6 Habanero Chili From Hell Recipes

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Embark on a culinary adventure with our comprehensive guide to the notorious Habanero chili pepper, renowned for its fiery heat and captivating flavor. Discover diverse recipes that harness the habanero's unique qualities, ranging from the classic Habanero Hot Sauce, a versatile condiment to elevate any dish, to the tantalizing Habanero Salsa, a perfect accompaniment to chips, tacos, and burritos. Explore the bold flavors of Habanero Chili and experiment with the Habanero Chili Oil, adding a spicy kick to stir-fries, noodles, and soups. For those seeking a unique challenge, attempt the infamous Carolina Reaper and Habanero Pepper Jelly, a fiery spread that combines two of the world's hottest peppers. Elevate your culinary skills with our Habanero Chili Powder recipe, a versatile spice blend that adds depth and heat to marinades, rubs, and sauces. Satisfy your sweet tooth with the delightful Habanero Pepper Jelly, a combination of sweet and spicy flavors perfect for glazing chicken, pork, or drizzling over ice cream. Explore the diverse culinary possibilities of the habanero chili pepper and ignite your taste buds with these fiery and flavorful recipes.

Let's cook with our recipes!

SLOW-COOKED HABANERO CHILI



Slow-Cooked Habanero Chili image

This is a thick, spicy, slow-cooked chili I adapted from another recipe. It's great for parties or cold nights! Serve topped with shredded Cheddar cheese or crumbled cornbread.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h20m

Yield 10

Number Of Ingredients 15

3 tablespoons olive oil
1 pound lean ground turkey
1 cup red bell pepper, chopped
3 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 cup rinsed and drained canned black-eyed peas
1 (15 ounce) can low sodium tomato sauce
1 dried habanero pepper, chopped
1 cup frozen corn kernels
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon dried basil
1 teaspoon dried sage
salt to taste

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
  • Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
  • Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
  • One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 27 g, Cholesterol 33.5 mg, Fat 8.2 g, Fiber 8.2 g, Protein 16.6 g, SaturatedFat 1.5 g, Sodium 380.4 mg, Sugar 2.6 g

HABANERO CHILE CHILI



Habanero Chile Chili image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 cups

Number Of Ingredients 19

3 tablespoons cooking oil
1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and liquid
2 cups chopped tomatoes
1 16-ounce can tomato sauce, low sodium
1 cup beef broth
1 11-ounce package Frieda's Blackeyed Peas
1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
2 tablespoons Frieda's Fresh Cilantro, chopped
1 tablespoon Frieda's Fresh Basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Frieda's Bay Leaf
1 cup niblet corn, low sodium
Salt to taste
Serve with grated cheddar and warm tortillas.

Steps:

  • In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

HABANERO HELLFIRE CHILI



Habanero Hellfire Chili image

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.

Provided by EDD RYAN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h

Yield 8

Number Of Ingredients 20

½ pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 ½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g

ROASTED HABANERO SALSA FROM HELL



Roasted Habanero Salsa from Hell image

This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.

Provided by Dancer

Categories     Sauces

Time 43m

Yield 2 cs.

Number Of Ingredients 6

1 tablespoon minced garlic
1/3 cup virgin olive oil
6 ripe plum tomatoes, halved freshly ground black pepper
10 habanero peppers
1/4 cup lime juice (about 2 limes)
1/4 cup chopped cilantro

Steps:

  • Combine tablespoon of olive oil and garlic and mix well.
  • Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
  • Remove from oven, cool to room temperature and dice.
  • Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
  • Remove peppers from fire and mince.
  • Be very careful when working with this pepper.
  • Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
  • Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
  • These little guys are incendiary.
  • In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.

HABANERO HELLFIRE CHILI RECIPE



Habanero Hellfire Chili Recipe image

Provided by ntimd8n

Number Of Ingredients 20

1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Steps:

  • 1. 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. 2. 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. 3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

HOT AS HELL HABANERO ZUCCHINI JELLY



Hot As Hell Habanero Zucchini Jelly image

Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!

Provided by Rita1652

Categories     Peppers

Time 55m

Yield 4 pint jars

Number Of Ingredients 5

10 habaneros, only stems removed
5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
1 1/2 cups distilled vinegar
7 cups sugar
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell

Steps:

  • Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
  • Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
  • Bring to a boil and simmer for 25 minutes.
  • Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
  • Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Tips:

  • Wear gloves when handling habaneros. The capsaicin in the peppers can cause a burning sensation on your skin.
  • Use a sharp knife to cut the peppers. This will help to prevent the peppers from releasing their capsaicin into the air.
  • Remove the seeds and ribs from the peppers before using them. This will help to reduce the heat of the peppers.
  • Start with a small amount of habaneros and gradually increase the amount as you get used to the heat.
  • Serve habanero dishes with cooling ingredients, such as yogurt, sour cream, or avocado. This will help to balance out the heat of the peppers.

Conclusion:

Habanero peppers are a delicious and versatile ingredient that can add a unique flavor and heat to your dishes. By following these tips, you can safely and enjoyably use habaneros in your cooking.

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