Kahuna'S Chili Con Carne

• 5 lbs. blade steak
• 2 lbs. ground bison
• 7 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups red onion chopped fine
• 2 green peppers chopped
• 10 cloves garlic chopped
• 32 oz. beef broth
• 2 cubes beef boullion
• 3 cubes chicken boullion
• 3 Jalepeno Peppers
• 3 Serrano Peppers
• 16 tablespoons Penzys Chili Powder
• 2 tablespoons Penzys Medium Hot Chili Powder
• 1 tablespoon oregano
• 3 packets Sazon Goya
• 32 ounce can of chopped tomatoes, drained
• 1 tablespoon cayenne pepper
• 3 tablespoons Penzys Cumin Powder
• 1/2 oz Melinda's XXX Habanero Sauce
• Chopped cilantro
• Sour cream

1. Trim blade steak grizzle and fat, chop meat into pea size pieces
2. In very large stock pot add 4 ounces olive oil then meat and salt & pepper, simmer & toss till brown, drain off fat.
3. In a seperate large saute pan add 3 tablespoons of olive oil and onions. Saute 3 minutes over medium high then add green peppers and garlic and saute an additional 2 minutes.
4. Transfer ingredients to stock pot. Add beef broth, boullion cubes, peppers, 8 tablespoons of chili powder and 1 packet of Sazon Goya. Bring to a boil and simmer for 1 hour.
5. Add 1 tablespoon of oregano 8 tablespoon of chili powder chopped tomatoes, cayenne pepper and 1 packet of Sazon Goya, simmer 30 minutes
6. Remove peppers and juice out internals into chili, add cumin, medium hot chili powder, habanero sauce and last packet of Sazon Goya
7. Simmer 10 additional minute
8. Garnish with cilantro and a dollup of sour cream

blade steak, ground bison, olive oil, salt, pepper, red onion, green peppers, garlic, beef broth, boullion, chicken boullion, jalepeno peppers, serrano peppers, penzys chili powder, oregano, packets sazon, tomatoes, cayenne pepper, penzys cumin, sauce, cilantro, sour cream

Taken from www.epicurious.com/recipes/member/views/kahunas-chili-con-carne-1240604 (may not work)