The Story
Chili is serious business. Every cook has a version they’ll defend. This one uses a full cup of Habanero XS — not as a stunt, but because the sauce’s apple cider vinegar base gives the chili an acidity that balances the beans and the richness of the meat.
This is a full-pot recipe, built for feeding people. Make it the day before game day — chili is always better the next day. The Habanero XS heat deepens overnight, the flavors settle in, and you’re serving something that tastes like it took all week.
“Chili should mean something. This one does.”
If you’re cooking for people who want less heat, use Spicy instead of Habanero XS. The recipe is the same — the heat level is the only variable. Serve with cornbread and extra Soul Sauce on the side.
When to Make This
Instructions
- Brown ground meat in a large pot over medium-high heat. Drain excess fat.
- Add onion, bell pepper, and garlic. Cook 5 minutes until softened.
- Add chili powder and cumin. Stir and cook 1 minute to bloom the spices.
- Add diced tomatoes, kidney beans, and Mr. Levi’s Habanero XS Soul Sauce. Stir to combine.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
- Taste and adjust. Serve with cornbread, sour cream, shredded cheese, and extra Soul Sauce on the side.