5 Alarm Chili
Submitted by Kevin Boschult
5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.
YIELD
20 servingsPREP
45 minCOOK
4 hrsREADY
2 daysThis chili is not playing around. The name says five-alarm, and the lineup of chiles backs it up: jalapeno, serrano, scotch bonnet, smoky chipotle, and earthy pasilla all stack up for a heat that builds and lingers. If you live for spice, this is your bowl.
But it isn’t just hot for the sake of it. The dried chiles bring real flavor, not only fire, and the recipe layers them smartly: some sweated with the onions and peppers, others blended smooth with garlic and green chilies into a paste that melts through the whole pot. Slow-soaked beans and browned meat give it body and backbone.
Low and slow is the way, simmering until the beans turn tender and the flavors meld into something deep and smoldering.
Pro Tips
- Soak the dried beans overnight so they cook up tender and creamy, not chalky.
- Wear gloves handling the scotch bonnets and serranos; the oils linger on your hands for hours.
- Add water as it simmers to keep it from scorching, and stir the tomato paste in near the end.
Variations
- Dial the scotch bonnets back, or out, to bring the heat down to something mortal.
- Use canned beans to skip the overnight soak.
- Top with sour cream, cheese, or avocado to cool the burn.
Ingredients
wear gloves when working with this ingredient. Seeded and minced. *
if you can't find it make your own from canned chipotle peppers be sure to use the adobe sauce if you make your own. *
Directions
The day before. (Skip if using canned beans.)
Place the dried beans and chili powder in a container large enough to allow water to cover by at least 2 inches. Leave on counter over night, at least 6 hours, or 12 hours in the refrigerator.
After soaking the beans.
If the beans have been soaking under refrigeration pull out at least 2 hours before cooking.
In a 8 qt dutch oven or sauce pot over low heat add olive oil. When the oil shimmers add the meat and cook until done. Next add the onions, bell peppers, jalapeno, and seranos, sweat until onion is translucent. While the onion meat mixture is sweating, in a food processor or blender add the garlic, green chilies, chipotle, and pasilla. Blend until smooth. Ad garlic mixture to onion mix and cook 3 to 5 minutes. Add beans and enough water to cover. At this time add the scotch bonnets, cumin, and corriander. Increase heat to med high and bring to a boil. Reduce heat to low and cover. Cook stirring occasionally until beans are tender adding water as needed. Add tomato paste. Cook until paste disolves add water if to thick.
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