Harbo’s Spicy Chili

A bold, hearty chili loaded with bacon, beef, pork, peppers, beans, smoky spices, and our signature Lava Flow drizzled on top, will awaken your senses and make your taste buds explode with flavour you have never tasted...before now! This comfort food packs a serious punch. It's perfect for game day, a family gathering, or as a weekly staple in your home dinners.

What you will need

500 G Ontario bacon, diced
2 LBS Ground beef
2 LBS Ground pork
6 TBSP Olive oil
4 Medium yellow or Spanish onions, finely chopped
10 Garlic cloves, minced
500 G Button mushrooms, sliced
2 Large red bell peppers, chopped
2 Large yellow bell peppers, chopped
14 G Dried porcini mushrooms (optional)
4-6 Fresh habanero peppers, finely chopped (optional)
6 TBSP Chili powder or Tex-Mex chili blend
2 TBSP Ground cumin
1.5 TBSP Chipotle chili powder
1.5 TBSP Sweet Hungarian paprika
1 TBSP Dried oregano
To taste Ground pepper
2 CANS Crushed tomatoes
2 CANS Diced tomatoes
2 CANS Black beans, drained and rinsed
2 CANS Kidney beans, drained and rinsed
500 ML Organic beer
2 TBSP Worcestershire sauce
2 TSP Fish sauce
2 RINDS Parmesan cheese
2-4 TSPS Apple cider vinegar or fresh lime juice, to taste
1-2 TBSP Soy sauce, to taste
FOR SERVING Sour cream, shredded sharp cheddar cheese, green onions, cilantro, pickled jalapenos, avocado, lime, tortilla chips
LAVA FLOW As much as your taste buds can take!

How you'll make it

Prepare the Ingredients: If using porcini mushrooms, soak them in 1 cup (250 mL) of hot water for 20–30 minutes. Finely chop the softened mushrooms and strain the soaking liquid to remove grit. Reserve both. Chop the vegetables, dice the bacon, and drain and rinse the beans.
Brown the Meat: In a large skillet over medium-high heat, brown the ground beef and pork in batches until nicely caramelized. Drain excess grease, leaving a little for flavour, and set aside.
Crisp the Bacon: In a large, heavy-bottomed pot over medium heat, cook the diced bacon until lightly crisp. Remove with a slotted spoon, leaving the rendered bacon fat in the pot.
Build the Vegetable Base: Add the olive oil to the bacon fat. Stir in the onions, garlic, button mushrooms, bell peppers, and chopped porcini mushrooms (if using). Cook over medium heat for approximately 15 minutes, until softened and beginning to develop colour.
Bloom the Spices: Reduce heat to medium-low. Add the chili powder, cumin, chipotle powder, smoked paprika, oregano, and black pepper. Stir continuously for approximately 1 minute to release the aromas without burning the spices.
Deglaze with Beer: Pour in the beer and reserved porcini soaking liquid (if using). Scrape the bottom of the pot to release the browned bits. Simmer gently for approximately 10 minutes to reduce slightly.
Combine Everything: Return the browned beef, pork, and bacon to the pot. Add the crushed tomatoes, diced tomatoes, black beans, kidney beans, Worcestershire sauce, 1 tablespoon soy sauce, and fish sauce. Stir well. Add the chopped habaneros and Harbo's Lava Flow Hot Sauce.
Add the Parmesan & Simmer: the Parmesan rinds into the chili. Simmer uncovered over low heat for 1½–2 hours, stirring occasionally, until thick and rich. Add a splash of water or beer if it becomes too thick. Taste and add the remaining tablespoon of soy sauce if more savoury depth is needed.
Finish & Adjust: Remove the Parmesan rinds. Taste and add apple cider vinegar or fresh lime juice, a little at a time, to brighten the flavour. Adjust pepper, heat, and seasoning as desired.
Serve & Enjoy: Ladle into bowls and top generously with sour cream and shredded sharp cheddar. Add your favourite toppings and finish with a generous drizzle of Harbo's Lava Flow for even more flavour and heat.

Make it ahead: This chili tastes even better the following day as the flavours continue to develop. Control the heat: For a milder chili, omit the fresh habaneros. For a fiery version, add them along with the amount of Harbo's Lava Flow Hot Sauce that you like. Don't rush the simmer: A slow, gentle simmer is the secret to developing a rich, complex flavour. Save some for later: Refrigerate promptly in shallow, sealed containers and enjoy within 3–4 days, or freeze individual portions for future meals.