I have a ton of hot and spicy recipes on my Pepper Joe’s Website. Here is one of my favorites…Great in the winter and tasty all year long.
Heat oil in skillet, add pork and sear. Add onion, garlic and jalapenos to pork and sauté until onions are semi-transparent (medium to medum-low heat, so as not to burn the garlic).
Transfer mixture from skillet into large crockpot or stew pot, then add 5-6 cups vegetable or chicken stock (or 3 cans broth – I like veggie), 1 large can diced tomatoes, 6-8 small cans diced green chiles, 2-4 fresh orange habanero peppers, stems cut and quartered, 1 can vegetarian refried beans, to thicken, 1 teaspoon dried crushed red pepper.
Salt and black pepper to taste. Cook for 6-8 hours in crockpot, 4-6 on stove top. STIR OFTEN (stove top), and don’t be afraid to tweak it as you cook! Remember that it seems chili tastes better the next day, so this is a great meal to make ahead of time… I recommend serving this with cornbread and a bit of sour cream.