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–+ servings

Habanero Hellfire Chili

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8
Calories 520 kcal
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Equipment

  • Slow Cooker

Ingredients
  

Chili Ingredients

  • 1 pound ground beef or bison
  • 2 cloves garlic chopped
  • 1 small red onion diced
  • 1 packet chili seasoning McCormick’s Hot Chili Seasoning or homemade, see notes
  • 1 64 ounce jug V8 tomato juice (regular) may not need full amount
  • 1-2 fresh jalapeños thinly sliced
  • 1-2 fresh habaneros chopped
  • 1 large can (~26 ounces) kidney beans drained
  • 1 small can (~15.5 ounces) pinto beans drained
  • 1 small can (~15.5 ounces) great northern beans drained
  • 1 large can (~26 ounces) diced tomatos
  • ½ pound bacon we use Hormel Cherrywood Smoked Bacon

Optional Toppings

  • 1 bag Fritos or similar corn chips
  • 1 small white onion or scallions finely chopped
  • 8 ounces sour cream
  • 2 cups sharp cheddar cheese shredded
  • ½ cup white vinegar trust me — see notes
  • Extra jalapeño and/or habaneros thinly sliced/diced

Instructions
 

  • Prep: Chop all veggies and set aside.
  • Brown the Meat: In a large skillet over medium heat, brown ground beef until cooked through. Drain fat. Add onion, garlic, and chili seasoning. Cook 5 more minutes until onions soften and fragrant. Transfer everything to the slow cooker.
  • Build the Chili: Add the drained beans, diced tomatoes, jalapeños, habaneros, and about ¾ of the V8 juice. (You can adjust thickness later.)
  • Cook the Bacon: While chili starts cooking, bake bacon on a foil-lined pan at 400°F for 15–20 minutes until crispy. Chop and stir into the chili.
  • Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. Add more tomato juice if needed.
  • Serve: Ladle into bowls, top with cheese, sour cream, Fritos, onions, peppers, and a splash of white vinegar.

Notes

  • Homemade Chili Seasoning: Mix 2 tbsp chili powder, 1 tbsp paprika, 1 tsp cumin, 2 tsp onion powder, 1 tsp cayenne, 1 tsp garlic powder, 2 tsp salt, and 1 tsp black pepper.
  • Bacon Tip: The recipe uses ½ lb, but go ahead and cook the full package — leftover bacon makes an excellent topping.
  • White Vinegar: This is my in-laws’ secret ingredient — adds brightness and balances the chili’s richness.
  • Kid-Friendly Version: Skip the peppers and season lightly; you can spice up your portion later.
Keyword Slow Cooker, Soup, Stove
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