Havana Chili Recipes

HAVANA CHILI

Steps:

• Heat oil in dutch oven, stir in onions and garlic, cook until softened.
• Add meats, cook until brown, breaking up lumps; drain fat.
• Add black beans, broth, tomatoes and spices, bring to boil.
• Reduce heat and simmer 30 minutes, partially covered.
• Uncover and cook 30 minutes.
• Add olives and almonds and cook 5 minutes.
• Serve over rice.

HAVANA MOON CHILI

Steps:

• Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
• Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
• To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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.

HAWAIIAN-STYLE CHILI

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.