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We hope you got benefit from reading it, now let’s go back to hold-onto-your-hat, 5 alarm, flamin' hot chili recipe. To make hold-onto-your-hat, 5 alarm, flamin' hot chili you need 14 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Hold-onto-your-Hat, 5 Alarm, Flamin' Hot Chili:
- Use 3 lb ground chuck
- Use 2 tbsp EVOO (extra virgin olive oil)
- Get 2 cup onions, chopped
- Use 4 green onions (scallions)
- You need 1 1/2 cup Jalapenos, chopped
- You need 6 Habaneros, chopped including seeds
- Take 3 garlic cloves, minced
- Prepare 28 oz can tomato puree, plus half a can of water
- Take 28 oz can crushed tomatoes
- Provide 40 oz Great Northern white beans
- Provide 1 envelope McCormick hot chili seasoning
- Provide 1 tbsp cumin
- You need 2 cup Monterey Jack shredded cheese
- Use 1 Ground Cayenne pepper, to taste
Instructions to make Hold-onto-your-Hat, 5 Alarm, Flamin' Hot Chili:
- In a skillet, heat olive oil over medium heat. Add ground meat and saute until no longer pink. Drain meat and transfer to crock pot along with onions, jalapenos, Habanero peppers and garlic.
- Stir in crushed tomatoes, tomato puree and water, beans, McCormick's hot chili seasoning mix, cumin, cayenne pepper and Monterey Jack cheese.
- Cook in crockpot on low for at least 2 hours (longer is preferred).
- Scoop into bowls, sprinkle with even more shredded cheese and serve with corn bread.
- Have a tall, ice-cold beer ready to "put out the fire"!
These Flamin Hot Fun Yuns, are like if Andy Capp and Fannie Mae Fun Yun had a baby, and that baby came out spicier than my second cousins six alarm chili. These things were hot, tasted just like the regular funyuns, but the heat was extreme, the red spicy seasoning was coating my fingers after each taste. The Cayenne, Ancho, California, red pepper flakes and smoked paprika add the heat while the garlic, cumin and other spices add the depth of flavors. Rivera has been sounding the alarm about spicy snack chips for years. She's even experimented with them to find out what makes them so painful to the stomach.
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