Slow Cooker Habanero Chili Recipe
This Slow Cooker Habanero Chili is a bold, flavor-packed dish with hearty meats, fiery peppers, and rich spices for the ultimate spicy kick
Servings: 8
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.
Notes
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!
Nutrition
Calories: 470kcal | Carbohydrates: 43g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1227mg | Potassium: 1369mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1276IU | Vitamin C: 23mg | Calcium: 142mg | Iron: 7mg
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