Jim'S Black Bean Chili

• 2 15 ounce cans black beans, drained and rinsed
• 1 Lb. top Sirloin cubed
• 4 fresh tomatoes, chopped
• 1 1/2 cups chicken broth
• 1 medium sweet onion, chopped
• 3 Anaheim peppers seeded and chopped
• 1 Poblano pepper seeded and chopped
• 2 Serrano peppers seeded and chopped
• 1 Jalapeno pepper seeded and chopped
• 1 Habanero pepper (do not seed or chop)
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon cumin powder
• 1 tablespoon dried oregano leaves
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon chipotle or cayenne powder
• 2 tablespoons pure organic honey
• 1-2 teaspoons salt to taste

1. Place beans, chicken broth and tomatoes in a large sauce pan or dutch oven. Set the Habanero pepper aside.
2. In a separate pan saute the onion, garlic and peppers in oil on low for 5-10 minutes. Add the spices to the onion and peppers and saute on low for 5 more minutes, Add more oil if necessary. Stir frequently. Be very careful not to cook the spices on too high a heat; if you do you will burn the spices and ruin the flavor.
3. Mix the onion and pepper mixture into the beans, tomatoes, peppers and broth. Remove the stem from the Habanero pepper and crush it into the pot with a garlic press. Add the honey and salt
4. Cut up the sirloin and sear on high until cooked and add to the pot. Bring to a low boil, reduce heat to low, cover and simmer for 60 minutes. Remove the lid and reduce to desired consistency. Refrigerate overnight for best flavor.

black beans, tomatoes, chicken broth, sweet onion, peppers, pepper, serrano peppers, pepper, pepper, garlic, olive oil, cumin powder, oregano, paprika, chili powder, cayenne powder, honey, salt

Taken from www.epicurious.com/recipes/member/views/jims-black-bean-chili-50056050 (may not work)