Eight Pepper Chili
Submitted by chattykathy
Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.
YIELD
1 batchPREP
15 minCOOK
1 hrsREADY
2 hrsThis isn’t your average bowl of red. Eight Pepper Chili stacks heat from eight distinct pepper varieties, from the smoky depth of chipotle and ancho chilies to the sharp, fruity burn of habaneros and jalapeños.
Chunky stewing beef browns with the peppers and onions first, building a savory base before tomatoes and beans join the pot. The long, low simmer (one to two hours) lets those pepper flavors meld into something complex. You’ll taste smoky, sweet, fruity, and sharp heat all in the same spoonful.
The trick here: don’t drain the beef after browning. All that rendered fat carries flavor from the peppers and garlic, and it becomes the backbone of the sauce. Adjust the chili powder to your heat tolerance, but honestly, with eight peppers already in the pot, this one is built for folks who like it hot.
Top with shredded cheddar, a cold spoonful of sour cream, and a handful of crushed tortilla chips.
Pro Tips
- Wear gloves when handling habaneros and chipotles. The capsaicin oils linger on skin for hours.
- For deeper flavor, toast the ancho chilies in a dry skillet until fragrant before crushing them.
- If the heat gets out of hand, a tablespoon of honey or brown sugar stirred in at the end will tame it without dulling the pepper flavor.
- This chili tastes even better the next day after the flavors have had time to develop overnight in the fridge.
Variations
- Turkey swap: Use ground turkey instead of stewing beef for a leaner version that still carries all that pepper complexity.
- Bean-free: Skip the chili beans and add extra beef for a Texas-style no-bean chili.
- Smoky finish: Stir in a spoonful of smoked paprika during the last 15 minutes for another layer of depth.
Ingredients
Directions
Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic.
In a large pan (about 6 quarts, non-reactive) cook the beef, onions, peppers and garlic until the beef is browned. Add the worcestershire and tabasco. Cook until vegetables are tender.
DO NOT DRAIN!
Stir in tomatoes, tomato sauce and beans. Add the remaining spices. Use more or less chili powder to taste.
Reduce heat to low and cook covered, 1 to 2 hours. Stir occasionally.
Serve with tortilla chips, shredded cheddar cheese and sour cream.
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