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Why-Do-I-Do-This-To-Myself Chili

My friends and I absolutely love spicy foods. However, our tolerance for spice is much higher than most. Oftentimes you can find heat OR flavor. This recipe has a lot of both. WDIDTTM Chili is a mouthful of flavor with a kick in the teeth."


2 1/2 lbs ground round hamburger
1 large red onion
1 large Vidalia onion
1 yellow bell pepper
60 oz. tomato sauce
1 can whole tomatoes (crushed)
2 large cans of kidney beans
10 jalapenos
2 poblano chilis
3 tbsp crushed red pepper
2 tbsp finely ground dried habanero peppers
2 cloves garlic
2 tbsp crushed oregano
3 tbsp chili powder
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp cinnamon


Dice onions, bell pepper, garlic, poblanos, and jalapenos. Set to the side.
Place tomato sauce, whole tomatoes, kidney beans, chili powder, cumin, paprika, and oregano in a large pot over low heat, stirring frequently.
Brown the 2 1/2 lbs of ground beef in two even batches. Salt and pepper to taste. (Ground round is fairly lean and therefore usually doesn't require the draining.) Add directly to sauce already on stove. Add items that were previously set aside. Add the remaining spices (habanero powder, crushed red pepper, cinnamon, and a pinch of sugar) and allow to simmer for 1 hour.
The chili is best allowed to sit for 6-8 hours before heating and serving. Also, I keep additional habanero to the side for those desiring extra spice.

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