Habanero Chickpea And Sausage Chili Recipes

BRAISED PEPPERS AND ONIONS

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

SLOW-COOKED HABANERO CHILI

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
• Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
• Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
• One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.

MEATY THREE-BEAN CHILI

Steps:

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the chicken dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the chicken, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining chicken; transfer to the plate along with any liquid from the pot.
• Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, habanero, chili powder, cumin, thyme, and coriander, and cook, stirring, until fragrant, 1 to 2 minutes.
• Pour in 3/4 cup water, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
• Add the chicken broth and bring to a simmer.
• Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the chicken, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
• Stir in the lime juice, and season with salt and pepper to taste.
• Serve with the garnishes.

HABANERO HELLFIRE CHILI

Steps:

• Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
• Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
• Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
• Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
• Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
• Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

HABANERO, CHICKPEA AND SAUSAGE CHILI

Steps:

• In a large saucepan, Brown the sausage meat over med-high heat. Add the onions and garlic, cook about 5 minutes. Stir in the chilli powder, paprika, cumin and oregano until blended. Stir in tomatoes, and Habanero Chillis. Reduce heat and simmer for about 15 minutes. Stir in the beans and chickpeas, simmer, covered, for about 60 minutes stirring occasionaly.A longer cooking time is better for a more blended hotness. I cook this for as many as 3 hours. For every hour of cooking time butterfly another chili(whatever your preference is) and drop it in. This one is #@!&**? HOT!