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Habanero Beef Chili




Source of Recipe


Internet


List of Ingredients




2 tbsp. olive or vegetable oil
2 c. medium-diced white onion
3 lbs. very lean ground beef
¾ c. ground pure California chili powder
2-28 oz. cans diced tomatoes with juice
2-12 oz. cans pinto beans (can substitute kidney beans)
3 c. clarified beef stock or enough to cover (canned stock or water can substitute)
1 tbsp. Mexican oregano
2 tbsp. ground cumin
4 tbsp. chopped fresh garlic
1 tbsp. ground black pepper
3 tbsp. salt ( or to taste )
3 fresh habanero chilies finely diced-BE CAREFUL! These are extremely hot. Use food handling gloves.
1 tbs. cayenne pepper or to taste


Recipe



Use heaviest pot if possible for even heat distribution. Sauté onions in olive oil until translucent. Add ground beef and cook thoroughly while stirring frequently. Do not overly "brown" the meat: cook thoroughly. Add ALL other ingredients and stir to fully incorporate. Bring to low boil for three minutes. Turn heat down to medium simmer and cook for 1 hour skimming any fat that rises to surface. Stir frequently. Serve hot in earthen bowls topped with shredded cheddar, Monterey jack, and fresh salsa.