This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
4 Tbsp. vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing removed
14-1/2 oz. can peeled and diced tomatoes with juice
12 fluid oz. can or bottle dark beer
1 cup strong brewed coffee
2 (6 oz.) cans tomato paste
14 oz.can beef broth
1/4 cup chile powder
1 Tbsp. ground cumin
1/4 cup brown sugar
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. salt
1 Tbsp. wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced
Place 2 Tbsp. of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until the meats brown, then pour in the tomatoes, beer, coffee, tomato paste and broth. Season with the chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans and bring to a boil, then reduce the heat, cover and simmer.
In a large skillet over medium heat, heat the remaining oil. Cook the Anaheim, serrano and habanero peppers in the oil until just tender, about 5-10 minutes. Stir into the pot and simmer for 2 hours. Stir in the remaining 2 cans of beans and cook 45 minutes longer.
Recipe from Aaron Christophersen.