For this recipe, you will need 1 to 5 habanero peppers (depending on how hot you want the chili), carrots, celery, one granny smith apple, a red onion, one Spanish onion, cloves of garlic, olive oil, a 28 ounce can of tomato sauce, a 6 ounce can of tomato paste, two cans of 15 ounce diced tomatoes, one can of red kidney beans, one can of black beans, one can of pink beans, black pepper, salt, chili powder, cayenne pepper, and sugar.
To prep for this chili recipe, grate four carrots with the large end of a grater. Also, grate two stalks of celery and the granny smith apple. Dice both the red and Spanish onion. Peel and slice two garlic cloves. Remove the seeds from the habanero peppers and cut them into large or small pieces – whichever you prefer.
Brown the onions and two cloves of garlic in a large pot with a two tablespoons of olive oil over medium-low heat for about 7 minutes. Add the grated carrots and celery and let those cook for two minutes. Add 4 tablespoons black pepper, 4 tablespoons salt, 8 tablespoons chili powder, 2 tablespoons cayenne pepper, a can of kidney beans, a can of black beans, a can of pink beans, tomato paste, and tomato sauce then stir well. Once that has dissolved well, add 6 tablespoons of sugar and stir. Add the chopped habanero peppers and let this simmer for 20 minutes.
If you use more peppers, the chili can become very hot. If this is the case, add the grated granny smith apple to help cool the taste down a bit. The apple also helps give the chili more body.
Meat Lovers: If this sounds like a great recipe, but you just have to have some meat in your chili, add a pound and a half of your favorite meat (hamburger, ground venison, steak, etc.).