Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.
I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.
I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”
He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!
Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon
2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…
Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.
Make sure you check out the rest of my Sunday Supper crew!
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip byCooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, lentil and spinach curry by Caroline’s Cooking
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Easy to Make Cabbage Kimchi (MAK KIMCHI) by kimchi MOM
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.