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.
Chili Con Carnage
Chili Con Carnage
Last edited by chris. on Saturday Oct 13, 2007 10:12 am, edited 1 time in total.
Last edited by chris. on Saturday Oct 13, 2007 10:11 am, edited 1 time in total.
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? 
Last edited by chris. on Saturday Oct 13, 2007 10:11 am, edited 1 time in total.
Correctdrsmurto wrote:Ah, no. It would be made from the Tabasco chilli, funnily enough
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.
Last edited by chris. on Saturday Oct 13, 2007 10:24 am, edited 1 time in total.
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.
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.
Last edited by chris. on Saturday Oct 13, 2007 10:24 am, edited 1 time in total.
http://countrystore.tabasco.com/index_c ... oreid=C287
Is it this one? They have a few varieties these days.
Is it this one? They have a few varieties these days.
Purple monkey dishwasher!
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
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
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
Last edited by chris. on Saturday Oct 13, 2007 4:46 pm, edited 1 time in total.
If you do get one, pay the extra and get the 5l. job. You`ll be glad you did.chris. wrote:
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
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.
