More About This Recipe
One of my favorite flavor combinations is habanero and banana.
I try to sneak it into everything! It fits perfectly in this Habanero-Banana Chili, filled with fire-roasted tomatoes and slow-cooked pork that falls apart as you bite it.
All of my roommates told me they didn’t want to eat this meal because banana in chili weirded them out. One by one they all took a taste, then grabbed a bowl, and then even got seconds! Good thing I cook in large quantities.
I was planning on using beans in this recipe, but at the last minute the chili itself told me not to. Once I added the banana puree, the chili became a perfect texture and consistency and beans would have ruined that balance!
Make sure to completely remove all seeds and ribs from the habaneros. We want the flavor, not the heat!
Everything in the pot bubbling away.
With 20 minutes of cooking remaining, add in the banana puree.
This chile has a unique color, texture, and flavor. It came out really delicious – it’s something different that people don’t expect.
The tropical notes of the habanero and banana really play well off the dark chili and tomato flavors.
Dan Whalen thinks habanero banana dessert is next. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!