Awesome Habanero Chili Mac
I made 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!
I made 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!
- 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
Step-by-step
- 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!
How much flavor deepens by day two in a pot containing both ground beef and sausage? Chili chemistry dictates that starches, proteins, and capsaicin molecules continue to marry long after the heat turns off. Storing this dish correctly ensures the ingredients maintain their structural integrity without turning the pasta to mush.
Cooling and Storage Parameters
Transfer the pot to an ice-water bath if you need to drop internal temperatures rapidly before refrigeration. Cool the mass down to 40 degrees Fahrenheit within two hours to prevent bacterial growth. Divide the chili into shallow airtight containers holding no more than two inches of depth each. This guarantees rapid chilling throughout the entire volume. Sealed containers last up to four days in a refrigerator maintained at 38 degrees or lower. Freezing remains an option if you omit the pasta beforehand, as previously frozen elbow macaroni collapses into a pasty matrix upon thawing.Second-Day Transformations and Texture Recovery
Reheating requires deliberate moisture management because starches absorb liquid continuously while sitting. Place chilled portions into a heavy-bottomed Dutch oven over medium-low heat. Whisk in two tablespoons of water or beef stock per serving to compensate for moisture loss during storage. Cover the vessel tightly with a lid to trap steam, stirring every three minutes until the center reaches 165 degrees Fahrenheit. Transform the leftovers into a baked casserole by transferring the reheated chili to a cast-iron skillet, blanketing the surface with shredded cheddar, and broiling for four minutes until the cheese bubbles and develops brown spots.
