Cold-Curing-Hot Chili

• 2 strips bacon, fried
• 2 lb. boneless stew meat, cut into 1/2-inch cubes
• 2 medium onions, chopped
• 2 medium fresh habanero peppers, diced
• 1 (14.5 oz.) can stewed tomatoes
• 1 (6 oz.) can tomato paste
• 1 oz. chili powder
• 1 oz. Louisiana hot sauce
• 1 tsp. cumin
• salt to taste
• 1 lb. ground beef
• 2 (16 oz.) cans chili beans or kidney beans

1. In a large chili pot, fry the bacon.
2. Remove the bacon and reserve the drippings.
3. Brown the stew meat in the bacon drippings.
4. Add the chopped onions and cook until clear.
5. Add the habanero peppers.
6. (These peppers are extremely hot.
7. For a milder taste, use jalapenos.)
8. Stir frequently.
9. Add the undrained tomatoes, tomato paste and seasonings.
10. Simmer for about 2 hours, stirring occasionally.

bacon, boneless stew meat, onions, peppers, tomatoes, tomato paste, chili powder, hot sauce, cumin, salt, ground beef, chili beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918847 (may not work)