Anyone have a SUPER SPICY/HOT chili soup recipe?
Topic: Anyone have a SUPER SPICY/HOT chili soup recipe?
May 20, 2019 / By Aaren Question:
I am entering in a local chili soup cook-off this coming Sunday. I entered in the Hot Chili division. I am wanting to take the hottest/spiciest chili soup I can. OR, a really hot chili soup that still has good taste. I was hoping to use some habaneros (if i can find some), but I will probably stick with jalapenos and then Habanero hot sauce. Any recipes or links to some would be appreciated. Thanks!
I am from Illinois, and would be using deer meat. It will be a red chili. I am wanting a hot chili that has a good taste. (I.E: Buffalo Wild Wings "Carribean Jerk" are hot, but the mango and citrus flavor is not overshadowed).
Best Answers: Anyone have a SUPER SPICY/HOT chili soup recipe?
Sherry | 10 days ago
This chili recipe won the Marlboro Chili Cook-off and I really love it. Most large grocery stores carry fresh habanero peppers.
Three-Step Hot Chili
2 Tbls. olive oil
1 Tbls. ground cumin
1 Tbls. chili powder
1 Tbls. ground coriander
2 Tbls. ground paprika
1 Lb. coarse ground beef sirloin OR venison
l lrg. sweet white onion - chopped
1 habanero pepper - seeded, chopped
3 Tbls. chopped garlic
(2) 15 oz. cans Mexican-style stewed tomatoes
15 oz. can pinto beans - drained
4.25 oz. can chopped black olives - drained
1/2 cup black coffee
1/2 cup red wine
1/4 cup chopped fresh cilantro
6 green onions - sliced
6 drops liquid smoke
hot sauce - to taste
-Brown cumin, chili powder, coriander, and paprika in olive oil.
-Add meat, onions, habanero, and garlic and brown.
-Add remaining ingredients and simmer for 1 hour.
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Originally Answered: Hot and Spicy Soup Recipe?
Chinese Spicy Hot And Sour Soup
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
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Anyone have a SUPER SPICY/HOT chili soup recipe?
I am entering in a local chili soup cook-off this coming Sunday. I entered in the Hot Chili division. I am wanting to take the hottest/spiciest chili soup I can. OR, a really hot chili soup that still has good taste. I was hoping to use some habaneros (if i can find some), but I will probably...
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While you are trying for super spicy/hot, don't make the mistake of covering good flavor with taste bud burners. Are you making red or green chili? What kind of meat are you using. What part of the country are you from (this may define some local flavors). There are so many different recipes that you could use. I'd love to help!
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Here is a wide selection of Chili Recipes for Chili lovers to try:
Chili Recipes - http://www.gourmet-living.com/category.h...
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Smoking Hot Chili Ingredients 1/2 pound bacon, diced 3 medium onions, diced 1 1/2 pounds pork loin 1 1/2 pounds sirloin tip 1 1/2 pounds ground chuck 2 (15 oz) can tomato sauce 1 (18 oz) can beer 3 cloves garlic, minced 1 jalapeno pepper, seeded and minced 2 tablespoons ground cumin 1/2 teaspoon oregano 3 tablespoons chili powder Salt and pepper, to taste Hot Sauce to taste, optional 2 cup dried pinto beans, optional Shredded cheese, optional Directions In a skillet, fry bacon until brown. Drain and place in the slow cooker. Remove all but a small amount of fat from skillet and saute onions until slightly brown. Place onions in slow cooker. Cut pork loin and sirloin tip into 1/4-inch dice and brown with ground chuck in skillet. Drain off fat and add meat to slow cooker. Add remaining ingredients except cheese. If you choose to use dried pinto beans, soak in water overnight, discard water, add beans to slow cooker and stir. Set cooker on Low and cook for 6 to 8 hours. Meat should be very tender. Taste and adjust seasonings. If desired, sprinkle with cheese before serving.
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GREAT, GREAT CHILI!!!!!!!! 3 Green Chili 2 fresh poblano peppers 4 jalapeno peppers 3 garlic cloves, peeled, crushed 2 large onions, peeled, chopped 3 tablespoons ground cumin 1 teaspoon freshly-ground white pepper 1/2 lb bacon, finely chopped 4 lbs trimmed boneless pork loin, 1/2-inch diced 40 ounces canned chicken broth, see note 10 1/2 ounces cream of mushroom soup 14 ounces whole green chili peppers, drained, chopped 16 ounces salsa verde (16 Oz) 1/4 cup minced fresh cilantro Velveeta cheese 45 ounces canned beans (optional) sour cream (optional) fresh coriander leaves (optional) flour tortillas Use 40 ounces chicken broth up to 46 ounces if needed. Use up to six Jalapenos for more glow. Broil or grill the fresh poblano chili peppers, close to the heat source and turning frequently with tongs, until the pepper skins are mostly blackened and blistered. (This may be done on the burner of a gas cooktop.) Place the peppers in a brown paper lunch sack, fold over the top to seal and let stand 10 to 15 minutes. Wearing clean rubber gloves, peel and discard skin and stems. If desired, cut open the peppers and remove their seeds to reduce the culinary heat of the peppers. While still wearing the rubber gloves, cut away and discard the stems of the jalapeño peppers. Cut peppers lengthwise and remove all or most of the seeds to reduce the culinary heat. Reserve one of the jalapeño chili peppers for later use. Place the remaining jalapeño peppers and prepared poblano peppers in jar of electric blender. Add two cloves of garlic, half of the onion and all of the cumin and white pepper. Add a generous dose of the chicken broth. Process to a smooth puree, adding additional broth, if necessary, to achieve a smooth mixture. Set aside. Warm the skillet over moderate heat. Add chopped bacon and cook, stirring frequently. Add the reserved jalapeño pepper halves and the remaining clove garlic when the bacon begins to release its fat. Continue to cook until lean portions of bacon are browned and fragrant. In a colander set over a bowl, drain the bacon pieces, reserving the drippings. Drain well. Discard the crushed clove of garlic and jalapeño halves; they were in the skillet to flavor the drippings. Place the cooked bacon in the large saucepan. Add the pureed poblano pepper mixture, scraping the blender container with a rubber spatula to remove all the flavorful mixture. Add about three cups of the chicken broth. Stir and set pan over low heat. Return the reserved bacon drippings to the skillet over moderate-high heat. When the grease is hot again, add a portion of the cubed pork. The heat should be high enough that the pork sizzles in the drippings. The pork should not be crowded in the pan. Cook, stirring occasionally, until all sides of the meat cubes are well browned. As the meat browns, sprinkle lightly with salt and freshly ground pepper, to taste. Drain the meat cubes well in the colander over the bowl, reserving the drippings. Transfer the pork cubes to the large pan with the bacon and broth; add broth as necessary to keep the meat well covered. Repeat as necessary until all pork is well browned and added to the large pan. Fry the chopped onion until golden in the remaining bacon fat; drain well and add to the growing pot of chili. Turn up the heat under the large pot and add the cream of mushroom soup, canned chili peppers, salsa verde and chopped coriander leaves. Simmer, stirring occasionally, about 30 minutes to blend flavors. Cut a 2-inch thick slice of the Velveeta cheese. Add chunk of cheese and continue to cook, stirring frequently, until cheese melts. If you wish to add beans, drain them in a colander, rinse well and drain; add to the chili mixture about 15 minutes before serving. Taste and add salt if necessary. To serve, ladle chili into bowls. If desired, top each with a tablespoon of sour cream and a sprig or leaf of fresh coriander (cilantro) and serve with warmed flour tortillas. Refrigerate leftovers. Chili will have a milder flavor on the second day. nfd♥
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