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Love spicy chili? 🔥 You’ve got to try my Slow Cooker Habanero Chili—loaded with two kinds of meat, hearty veggies, and fiery habaneros for the perfect kick! 🌶️🍲
Table of Contents
I took my BEST slow cooker chili recipe and cranked up the heat to create this hellfire Habanero Chili! 🔥 The addition of pork sausage adds rich, savory depth, while Worcestershire sauce gives it a bold, unique twist. Not a big habanero pepper fan? Check out my variations! You may also like my slow cooker jalapeno popper chili, or buffalo chicken chili.
Ingredients needed:
This fiery Slow Cooker Habanero Chili is packed with bold flavors and just the right amount of heat! You’ll need lean ground beef and savory pork sausage for a hearty base, plus diced habanero and jalapeño peppers to bring the spice. A blend of crushed tomatoes, Rotel, and pinto beans adds texture and depth, while seasonings like cumin, chili powder, garlic powder, and Worcestershire sauce create a rich, smoky flavor. A diced white onion ties it all together for the perfect slow-cooked chili! 🔥🍲
How to make Habanero Chili:
- Cook the ground beef and the ground sausage together in a skillet on the stove top. Drain off the fat (can do this with paper towels) and add to the slow cooker.
- Add the meat and remaining ingredeints to the crockpot.
- Stir and cook on LOW for 8 hours or HIGH for 4 hours.
Variations
You can make this chili your own masterpiece! Here are some great ideas on how to change the chili to your specifications.
- Can’t find habaneros? You can use jalapenos, poblanos or serrano peppers, though your chili won’t be as hot.
- To step this recipe up a notch, consider using beer instead of water.
- Ground chicken or turkey are great substitutions for the chili will still have great flavor from the array of seasonings and peppers.
- 2 chili packets can be used instead of all the seasonings (salt and all).
- Any type of beans can be used such as black beans, white beans or kidney.
My Serving Suggestions
This chili stands alone, just great. But if you love toppings and sides as just as much as the main dish, here is what I like to make:
- This spicy chili great served in bread bowls! Or serve with a side of cornbread or garlic bread.
- Topping ideas are shredded cheese, sour cream, sweet yellow onion (or sliced green onion). Chopped cilantro or avocado are wonderful on this as well.
- Crunchy toppings we love are fritos, tortilla chips or saltine crackers.
- Alternate ways to serve (think leftovers) are in baked potatoes, over rice or wrapped in tortillas. Can be spooned over chili dogs as well.
Serve the chili topped with plenty of sour cream and cheese. Or serve over white rice.
Chili stores great. Store in the fridge for up to 3 days or in the freezer for up to three months!
Pro Tip
Wear gloves when chopping habanero peppers, as their heat can linger on your skin even after washing. Even if you scrub thoroughly, residue can remain and cause irritation. Gloves provide an extra layer of protection, keeping the spice off your hand.
Other chili recipes:
- Slow Cooker Hot Chili – Not quite as hot as this one.
- Slow Cooker V8 Chili – This has a large container of V8 vegetable juice in it, great way to get lots of vegetables in your diet.
- Slow Cooker 15 Bean Chili – You’ll be uniquely surprised how good this many beans taste together.
- Slow Cooker White Chicken Chili – One of the top white chicken chili recipes on the internet!
Slow Cooker Habanero Chili Recipe
Ingredients
- 1 lb. lean ground beef
- 1 lb. pork sausage, I use jimmy dean
- 3 habanero peppers, diced, seeds and all
- 2 jalapenos, diced, seeds and all
- 1 white onion, diced
- 28 oz. can crushed tomatoes
- 20 oz. Rotel tomatoes, (two 10-oz. cans) do not drain
- 30 oz. pinto beans, (two 15-oz cans) drained
- 2 tsp. ground cumin
- 3 Tbsp. chili powder
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. Worcestershire sauce
- 1 cup water
Instructions
- Set a large skillet on the stove top to medium high heat. Add the ground beef and ground sausage to the pan. Cook and crumble. Drain off any fat. Add to the slow cooker.
- Add the remaining ingredients and stir.
- Cook on LOW for 8 hours or on HIGH for 4 hours.
- Stir and serve.
Sarah’s Notes
- Use gloves to chop the peppers for the heat and stick to your skin even after washing.
- If the chili is too spicy, serve the chili topped with plenty of sour cream and cheese. Or serve over white rice.
- Chili stores great. Store in the fridge for up to 3 days or in the freezer for up to three months!
- Can’t find habaneros? You can use jalapenos, poblanos or serrano peppers, though your chili won’t be as hot.
- To step this recipe up a notch, consider using beer instead of water.
- Ground chicken or turkey are great substitutions for the chili will still have great flavor from the array of seasonings and peppers.
- 2 chili packets can be used instead of all the seasonings (salt and all).
- Any type of beans can be used such as black beans, white beans or kidney.
- This spicy chili great served in bread bowls! Or serve with a side of cornbread or garlic bread.
- Topping ideas are shredded cheese, sour cream, sweet yellow onion (or sliced green onion). Chopped cilantro or avocado are wonderful on this as well.
- Crunchy toppings we love are fritos, tortilla chips or saltine crackers.
- Alternate ways to serve (think leftovers) are in baked potatoes, over rice or wrapped in tortillas. Can be spooned over chili dogs as well.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
