Recipe#5477

Title: Chili 32

rec.food.recipes archive

6 dried habenero peppers
 3 LBS boneless chuck, diced 1/4in
 6 tbs olive oil
 4 onions, chopped
 4 garlic cloves, minced
 1 1/2tsp cumin
 1 large can tomatoes, swished 
 1 large can chili hot beans 
 1 tbs cocoa
 2 bay leaves, crushed
 1 tsp oregano
 Heat a skillet over mod-high heat and toast peppers, turning often,
 for1-2min. Let cool, and crush. Combine with 1 cup water in a small
 pot and bring to boil. Simmer 5 minutes. Saute meat in a Dutch oven
 with olive oil until lightly browned. Add onions and garlic, cook
 until onions are softened. Add cumin and cook 1 minute. Add rest
 of ingredients. Add enough water to cover barely and bring to boil.
 Cover and simmer 2hrs. Serve with LOTS of cold drinks.