Merry'S Habanero Jalopeno Chili

• olive oil
• 1 1/2 lbs lean ground beef
• 1 (28 ounce) can whole canned tomatoes, do not drain
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon dry oregano
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 garlic cloves
• 2 jalapeno peppers, seeded
• 3 habanero peppers, seeded
• 6 ounces meat broth
• 3 dashes hot sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 1/2 yellow onion, diced
• 1 fresh tomato, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• For garnish
• sour cream
• cheddar cheese, shredded

1. In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid.
2. Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree.
3. Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well.
4. Cover and cook on low for 6-8 hours or on high for 2-4 hours.
5. Stir occasionally and mix well before serving, garnish as desired.

olive oil, lean ground beef, tomatoes, tomato paste, oregano, chili powder, ground cumin, garlic, peppers, peppers, meat broth, hot sauce, kidney beans, black beans, red bell pepper, green bell pepper, yellow onion, tomato, salt, ground black pepper, sour cream, cheddar cheese

Taken from www.food.com/recipe/merrys-habanero-jalopeno-chili-461709 (may not work)