This is a recipe for those who like a chili that lights a fire in their bellies. If you remove the seeds and pith, it's still not face-meltingly spicy, but it does have noticeably more kick than the more common Spicy Meat Chili. And if you really want to feel the burn, try leaving the seeds and pith in place. (Pro tip: The pith actually has the most concentrated dose of capsaicin, followed by the seeds. With the flesh having the lowest concentration.)

Fire Meat Chili

Ingredients

• 1 recipe Spicy Meat Chili
• 1 fresh habanero chili, seeds and pith removed and minced very fine

Directions

1. Make your chili as usual right up to the simmer/pressure cooking stage.
2. Before you start the final simmer/slow cook/pressure cook, stir in the habanero.
3. Finish the chili as directed.