Recipe: Fireball Chili

So.. Every now and again we will post some recipes for you. Maybe it's the freezing cold tundra of MN talking these days, but I've been obsessing over all things hot and spicy. Thankfully, my husband has an iron stomach, because I've been in the mood to make chili that rivals the surface of the sun.
Here is how I make it. Grab your crock pot and try it if you dare. Oh, and WEAR GLOVES WHEN HANDLING THE PEPPERS. I learned the hard way not to think I'm a badass who is immune to the wretched burning of those damn seeds.

I am not responsible for any intestinal or stomach damage you inflict upon yourself by trying this recipe. If you're too chicken to try the full power of the peppers, omit the habanero and try adding them next time.

PointsPlus® Value: 8
Servings: 7

Ingredients

21 oz cooked lean beef steak - I usually cut op chunks of sirloin and sear them before tossing it all in to the crock pot

56 oz canned crushed tomatoes

1-2 small jalapeño pepper(s), chopped however big or small you prefer
1-2 habanero peppers, chopped
1-2 various variety of peppers - Anaheim, banana, pablano, etc
(To adjust the heat factor, don't include any seeds if you're only looking for pepper flavor, add just a few if you're new to the spicy world, and add them all if you're a sado-masochist)

4 Tbsp unpacked brown sugar

2 tbsp McCormick Chili Seasoning Mix, 30% Less Sodium if you're feeling lazy.. If not, make you own blend of cumin, chili powder, salt, pepper, paprika, cayenne, red pepper flakes, etc

1 Tbsp minced garlic

2 cup(s) cooked onion(s)

15 oz canned kidney beans

2 serving(s) Joan of Arc Chili Beans, Spicy

1 tsp ground cinnamon

2~ tsp of cilantro, if you like it

Toss it all into a crockpot on low for 8 hours, stirring occasionally.

To cut the heat, top with reduced fat shredded Mexican cheese or light sour cream.

You're welcome.