Havana Chili Food

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

Ingredients

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

HAVANA CHILI

Havana Chili image

Make and share this Havana Chili recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons oil
1 onion, chopped
3 chopped garlic cloves
1 lb ground beef
1 lb ground pork
1 (14 ounce) can beef broth
2 (14 1/2 ounce) cans chopped tomatoes
2 (16 ounce) cans black beans, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon clove
salt
1/4 cup green olives, halved
1/4 cup slivered almonds
cooked white rice

Steps:

Heat oil in dutch oven, stir in onions and garlic, cook until softened.
Add meats, cook until brown, breaking up lumps; drain fat.
Add black beans, broth, tomatoes and spices, bring to boil.
Reduce heat and simmer 30 minutes, partially covered.
Uncover and cook 30 minutes.
Add olives and almonds and cook 5 minutes.
Serve over rice.

Nutrition Facts : Calories 658.2, Fat 36.6, SaturatedFat 11.6, Cholesterol 105.9, Sodium 481.3, Carbohydrate 43.9, Fiber 13.8, Sugar 10.4, Protein 40.5

HABANERO CHILE CHILI

Habanero Chile Chili image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 8 cups

Number Of Ingredients 19

Ingredients

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.

HAVANA MOON CHILI

Havana Moon Chili image

Provided by Jane Stern

Categories Soup/Stew Bean Beef Olive Pork Rice Tomato Super Bowl Raisin Almond Winter

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice

Steps:

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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