Habanero-Banana Chili

Name: Habanero-Banana Chili
Prep time: 30 min
Total time: 3 h
Yield: 6
Ingredients: 2 (28 ounce) cans Muir Glen™ organic fire roasted diced tomatoes; 4 bananas; 4 cloves garlic; 3 onions; 6 habaneros; 2 pounds boneless pork roast; 2 tablespoons chili spice blend; Cheese for garnish; Scallions chopped for garnish

1 Ratings

1 Comments

Prep 30 min
Total 3 hr 0 min
Servings 6

Shredded pork blends perfectly with the tropical sweet heat of habanero and banana in this chili recipe. MORE+ LESS-

By The Food in My Beard

Updated October 31, 2014

Ingredients

(28 ounce) cans Muir Glen™ organic fire roasted diced tomatoes

bananas

cloves garlic

onions

habaneros

pounds boneless pork roast

tablespoons chili spice blend

Cheese for garnish

Scallions chopped for garnish

Steps

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1

Chop up the pork into small half inch cubes. Chop the onions and mince the habanero and garlic. Be sure to remove all the seeds and insides from the habaneros so the chili is flavorful but not scorching hot.
2

Sear the pork in a very hot pot with some oil on all sides. Remove from pot and add the onions. Cook 15 minutes until lightly browned, being sure to scrape the bottom of the pot often. Add the garlic and habaneros and cook 2 minutes. Add the spices and cook one more minute.
3

Dump in the tomatoes and return the pork to the pot and bring to a simmer. Reduce heat and simmer for 2 hours.
4

At the 2 hour mark, toss your bananas into a food processor and puree until smooth. Add your banana puree to the chili pot and cook another 15 minutes or so. Serve and garnish with cheese and scallions.

Nutrition Information

No nutrition information available for this recipe

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.

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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!