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Here's one I've been working on. I can't recall where the original recipe came from but this is the latest tweeking.
Beware it make a sh*tload. But it freezes well & always tastes better the next day.

Ingredients
2 tablespoons olive oil
500g pork mince
1kg gravy steak cut into 2cm cubes
6 garlic cloves, minced
2 cups porter or stout
2 tablespoons ground cumin
1-3 fresh habanero, diced
2 teaspoons oregano
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
2 170g cans tomato paste
2 teaspoons brown sugar
1 tablespoon cocoa or cooking chocolate
3.5 cups diced fresh tomatoes
2 large diced brown onions
3 cups diced capsicums
3 cans kidney beans, drained & rinsed
1 cup fresh corriander, chopped
1-2 cups beef stock
grated cheddar cheese

Prep
Heat olive oil in heavy large pot on medium-high heat.
Brown pork mince.
Add cubed beef and garlic and saute 5 minutes.
Add beer & bring to boil.
Add cumin, habanero, oregano, salt, paprika, and cayenne pepper.
Reduce heat, cover, and simmer 10 minutes.
Add tomato paste, chocolate and sugar and simmer 5 minutes.
Add tomatoes, onions, and capsicum and simmer for 30min-1hr.
Add beans and corriander.
Add beef stock 1/2 cup at a time until thinned to desired consistency.
Bring chili to simmer, serve & top with cheese.

Habanero? Is that a type of chilli?

If not, please explain.

Oliver

http://en.wikipedia.org/wiki/Habanero yep

It's the Chilli for Chilli lovers.

http://en.wikipedia.org/wiki/Habanero

Snap.

chris. wrote:It's the Chilli for Chilli lovers.

http://en.wikipedia.org/wiki/Habanero

I stand corrected. It looks like the Naga Jolokia, after much debate over it's existance, has finally been proven to be hotter than the Habanero.

http://en.wikipedia.org/wiki/Naga_Jolokia

At 855,000 Scoville units, compared to the 200-300,000 rating of the Habanero, I can confidently that it would be well f--king hot - does anyone know where I can find some seeds?

had a buddy whose grandfather knocked a few of these into a bottle of vodka and then let them sit for a few months

come christmas, you could breathe flames like a dragon

Habanero! The chili that gave birth to tabasco!

Ah, no. It would be made from the Tabasco chilli, funnily enough

drsmurto wrote:Ah, no. It would be made from the Tabasco chilli, funnily enough

Correct Tabasco is not even close to the heat of a Habanero.

There is a Habanero variety of Tabasco Sauce but I haven't seen it on the shelves in Australia.

That stuff would be dynamite....

I grow habanero's and one sliver of it will burn your tongue guaranteed.

Can certainly recommend growing them if you're a chili head. They don't yield many chilis per plant (or mine haven't, anyway) but the heat more than makes up for it.

I'd probably boost it up a bit with a handful or so of normal cayenne or jalapeno's to give it more of the chili taste instead of just the bash round the head from the habaneros.

timmy wrote:That stuff would be dynamite....

I grow habanero's and one sliver of it will burn your tongue guaranteed.

Can certainly recommend growing them if you're a chili head. They don't yield many chilis per plant (or mine haven't, anyway) but the heat more than makes up for it.

I'd probably boost it up a bit with a handful or so of normal cayenne or jalapeno's to give it more of the chili taste instead of just the bash round the head from the habaneros.

It's not that hot It is a big batch (around the 6 litre mark in my pot).

I usually get around 12 or so Habanero from my plant. & they go along way

Some fresh Cayenne would go well in place of the dry Cayenne & some of the Habanero.

My tobasco sauce says it's made from habanero, I thought. Whatever.

http://countrystore.tabasco.com/index_c ... oreid=C287

Is it this one? They have a few varieties these days.

That's the one. Had to go to a place in Bondi to get it.

It's pretty good, but I perfer the original.

Great recipe!!!

I cooked some up during the week and had the first meal of it last night. I made it slightly differently, using 2kg beef, a full longie of stout and left out the beef stock. And I cooked it in my slow cooker for 8+ hours. I added more chili to it but I didn't find it that hot, even with the 3 habaneros in there. But the long cooking time would have taken quite a bit of the bite out of them.

Cheers,
Tim

Made a sh//t load

preetty good stuff , a dollop of sour cream , some rice , and side salad

needed more chilli for me , added some " Death by Chilli " directly to my plate , gave just a bead of sweat on the brow

It's tame for me too. When I cook it I'm cooking for the family... & they don't appreciate the heat I add some jalapeno's to my bowl

It's good, the next day, on Taco's/Burrito's too.

timmy, the Pork & Beef stock will give it more flavour
I wish we had a slow cooker

chris. wrote::lol: It's tame for me too. When I cook it I'm cooking for the family... & they don't appreciate the heat I add some jalapeno's to my bowl

It's good, the next day, on Taco's/Burrito's too.

timmy, the Pork & Beef stock will give it more flavour
I wish we had a slow cooker

If you do get one, pay the extra and get the 5l. job. You`ll be glad you did.
I did a beef casserole in red wine, garlic and black pepper with mushrooms on slow for 6 hours this morning in our crockpot.
Wouldn`t be without one.

Im not much of a chilli fan but Ryan, you just made my mouth water with that one