Don't miss another issue…      Subscribe

5 Alarm Chili


Some like it REAL hot!













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


16 ounces tomato paste
1 pound sweet vidalia onions
1/2 inch dice
½ pound green bell peppers
seeded and medium dice
¼ pound sweet red bell peppers
seeded and medium dice
4 each seranos chilies
minced leave the seeds for more heat
4 each jalapeño pepper
minced leave seeds for more heat
2 each scotch bonnet chile peppers
wear gloves when working with this ingredient. Seeded and minced.
6 ounces chipotle puree
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.
8 ounces green chili peppers, canned
2 each pasilla chiles
6 ounces garlic cloves
16 ounces red kidney beans
dried is prefered but canned will work.
16 ounces pinto beans, dried
dried is prefered but canned will work.
4 ounces chili powder
home made is best but store bought will work.
1 ounce cumin
4 ounces coriander seeds
ground, or one bunch of finely chopped cilantro
4 tablespoons olive oil
1 select one... water
as needed. no specific amount.
3 pounds beef, steak
what ever your favorite cut is. ground meat can also be used. 1/2 inch dice


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 18926% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 11g 11%
Dietary Fiber 11g 43%
Sugars g
Protein 18g
Vitamin A 46% Vitamin C 55%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed