Best Double Meat Five-Alarm Habanero Chili Recipe

Double Meat Five-Alarm Habanero Chili

Double Meat Five-Alarm Habanero Chili

Chili, to me, is something that should be spicy! I love a good kick in the mouth with a hearty chili.

I’m a chef and a lover of all things extreme - when I’m not in the kitchen grinding away, I’m out BMXing, skateboarding, or doing parkour-and my chili reflects that.

This recipe can be executed very quickly and produces a chili that will make your guests feel like you’ve been cooking for days. Come have a taste of my world!

How To Make Double Meat Five-Alarm Habanero Chili Recipe


  • 2 pounds pork shoulder, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 2 jalapeños, diced
  • 4 cloves garlic, minced
  • 2 pounds 80% lean ground beef
  • 3 habaneros
  • ¼ cup paprika
  • ¼ cup chili powder (Anaheim chile if possible)
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon black pepper
  • 1 bay leaf
  • Two 28-ounce cans of crushed tomatoes


Sear the pork shoulder in batches and remove it from the pot.

Add the oil, onions, and jalapeños to the pot and cook for 2–3 minutes.

Add the garlic and cook for 30 seconds.

Add the ground beef and cook for 3–4 minutes or until brown.

 Put slices in habanero. Leave the stem intact to easily remove the pepper later. Add to the chili.

Add the seared pork, all the spices, and the crushed tomatoes. Stir.

Bring the chili to a simmer and cook, partly covered, for 30–40 minutes or until the pork is tender.

Alternatively, add all the ingredients to the slow cooker and cook on low.


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