Today’s recipe is a continuation from last week’s post because I still had some of that deliciously spicy chocolate habanero sauce left over. It was too spicy to eat as a salsa (yes even for me) so I decided to experiment with a version of a Caribbean chili using the slow cooker.
I’ve participated in a few chili competitions in the past and have always found the four, and five-alarm chili’s to be so spicy, they obliterate your tongue and you don’t taste any of the other ingredients.
What was surprisingly wonderful about adding the Caribbean hot sauce to the mix in this chili was you still tasted the pork, ground beef, and tomato base, but you also picked up a great smoky, tangy heat at the end. My mouth was burning when I finished my bowl, but it wasn’t an overpowering heat, it was just right.
The next chili competition I enter will be using this recipe!