Awesome Habanero Chili Mac
I made came up with this chili recipe for a recent party and everyone raved about it. You can add the macaroni at the end or leave it out. You can substitute your hot spice of choice in place of the habanero but I love the flavor of habanero! Great for a cold winter night. Enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 clove garlic minced
- 1/2 cup water
- 2 lbs ground beef
- 1 14 oz can diced tomatoes
- 1 small onion chopped
- 3 tbs brown sugar
- 1 lb ground sausage
- 1 29 oz can crushed tomatoes
- 1 14 oz can rotel lime cilantro tomatoes
- 1 14oz can kidney beans rinsed and drain
- 1 14oz can black beans rinsed and drain
- 1 habanero pepper sliced open, remove after 30 min.
- 1 small container tones ground cumin
- 1/2 pkg willliams chipotle chili seasoning
- 1//4 cup lime juice
- 1 heaping tbs beef boullion paste
- 3 tbs ketchup optional
- 1 tbs mccormick's steak seasoning
- 1 tsp kosher salt if needed
- 1 cup elbow macaroni noodles partially cooked
- Carbohydrate 22.9494947402221 g
- Cholesterol 74.0867537666667 mg
- Fat 14.1293492805236 g
- Fiber 0.829416567511124 g
- Protein 24.5947028032192 g
- Saturated Fat 5.08491844347827 g
- Serving Size 1 1 Serving (166g)
- Sodium 437.059499135913 mg
- Sugar 22.120078172711 g
- Trans Fat 1.25611193060715 g
- Calories 323 calories
In a large pot cooked the ground beef, sausage and chopped onion and garlic. Drain fat. Turn up heat, add remaining ingredients except beans and macaroni. Bring to almost boil and turn down and let simmer for an hour or so, removing the habanero pepper after about 30 min. Add the beans and partially cooked macaroni towards the end. Serve with shredded cheese on top, crackers or cornbread. NOTE: PLEASE BE VERY CAREFUL HANDLING HABANERO PEPPERS, USE RUBBER GLOVES OR HANDLE BY THE STEM OF THE PEPPER ONLY IF IT HAS ONE! WASH HANDS IMMEDIATELY!
