Wednesday, October 17, 2012

Hot Mama Chili

Let me get you a spoon...

I gave this chili that name because every time I serve it, and my husband's friends are over, they always say to me, "hot mama, can we have some more"?  Then they proceed to play "monkey in the middle" with me, they are also known as "Tall guy #1 & Tall guy #2".  They have a ball, till they realize I have a wooden spoon in my hand, and "I'm not afraid to use it"!! *grin*

Three meats, habanero peppers, spices, beans... need I say more? This chili is loaded with flavor and of course "heat"!! This is a crowd pleaser to be sure!!
The men in your lives will absolutely love it, especially served with my "Three Cheese Kickin Corn Muffins"!
So grab your aprons, your big stockpot and get ready for high fives and empty bowls!!

Ready for the recipe? Here we go;

1 can 15.5 oz) kidney beans - drained and rinsed
1 can (15 oz) black beans - drained and rinsed
1 can 28 oz) pinto beans - drained and rinsed
1 lb ground pork
1 lb ground beef
1 pkg chorizo sausage (8 oz) – diced
1 can original rotel tomatoes with chilis
1 can (14.5 oz) diced fire roasted tomatoes
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 lg onion diced
3 celery stalks – diced
1 lg bell pepper diced (i used red for this recipe)
1 md habanero pepper – roasted

2 tbsp. cilantro chopped
2 tbsp. olive oil
1 1/2 tbsp. cumin
1/2 tbsp. chili powder
1 tbsp.garlic powder

1/2 - 1 tsp. cayenne pepper
1 tsp.salt
3-4 tbsp. chipotle hot sauce *optional heat, can you less if desired*
1-2 c water (depending on broth preference)

Start by roasting your habanero pepper making sure it's charred all over. You can do this in a hot oven, a griddle or an open burner. I personally prefer the latter, using a dampened skewer, much easier, and no clean up, score!
Once roasted, place in a small ziplock bag for a few minutes. This will ensure easier peeling off of the skin but will retain the amazing roasted flavor!!  I leave 1/2 of the seeds on the pepper when I dice it, but you can certainly discard all seeds.

In a stockpot, add your olive oil and saute your ground pork. Saute till no longer pink, remove to plate and set aside.
Add your ground beef, and saute as well. When meat is no longer pink, add your onions. Saute till onions are starting to soften. Add the pork back to the pot. Finally add your chopped chorizo sausage.  Add all your spices and cilantro.  Simmer for a few minutes so the meat has time to absorb all those flavors.  It's time to add our diced pepper, celery and roasted habanero pepper.  Simmer again for a few more minutes till bell pepper and celery are just starting to soften.

Next come your beans that have been drained and rinsed. 

Next up is our various tomatoes (not drained, juices and all) and also tomato sauce.
Lastly, add your water and let simmer for 1-1/2 hours on low till all flavors have married.

Top with shredded cheese and sour cream if so desired, take a huge spoonful and be ready to "mmmmmmm"!!

How easy was that?  This works wonderfully in the crockpot as well, just make sure you saute all your meats with the spices and herbs prior to them going into the crockpot.  The rest you can add in and stir.  Cook on low for 7-8 hrs.
A wonderfully spicy chili, just perfect for our upcoming winter nights!!

Till next time!!

Dishin with Didi

Dishin with Didi


  1. Well, the weather has chilled out here and rain falls three consecutive days now. This chili has come at the right time I think!Filia!

  2. I hope you enjoy as much as we do Katerina! Filakia!!