This is a chilli for the real chilli lovers! To balance out the spice, serve with a tablespoon of cream cheese in each bowl.
Fantastic recipe! The hot chocolate is the secret ingredient here; it flattens the heat curve, allowing the full flavour of the chili to present itself before the heat comes on in a satisfying finish. I made only a couple of changes to the recipe; being a red meat kind of guy, I used 1 lb of lean ground beef and 1 lb of ground moose, and added about a cup of pinto beans. The only other modification was using one red bell pepper and one green pepper. The finished product was absolutely stellar, and wound up easily winning first place at the company chili cook-off; it was the first pot to empty and people coming for thirds were disappointed to see it gone. This recipe is a definite keeper. To anyone considering deleting the hot chocolate or subbing pure cocoa: if you do, consider trying with the hot chocolate as well. The effect of the cocoa and the sugar on the heat of the habaneros and hot sauce is pure magic. - 04 May 2007 (Review from Allrecipes USA and Canada)
Best chili I have ever eaten!! I have GERD so I need to watch my spice level -so I substituted the habanero for a jalapeno. After cooking the turkey mixture, I put everything into a crock pot (minus Kidney Beans and Corn) - and slow cooked it for 6 hours (add the corn and beans last hour of cooking so it doesn't get too mushy).... now that's gooooooood!! - 12 Feb 2006 (Review from Allrecipes USA and Canada)
Great stuff. Everyone I know who tries this thinks it's made with beef. I leave out the seasoned salt and habanero, no complaints yet. Don't be afraid to throw in half a Dove bar or a few Hershey's Kisses if you don't have the coco mix, it works! - 13 Jan 2007 (Review from Allrecipes USA and Canada)