Tom'S Hurtin Chili

• 3 lb. chuck, roasted and cut into small cubes
• 3 green peppers, diced
• 2 large Spanish onions, diced
• 2 cloves garlic, crushed
• 3/4 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1 tsp. curry powder
• 1/2 tsp. turmeric
• 1/2 tsp. paprika
• 2 heaping Tbsp. "hot" dark chili powder
• 3/4 tsp. Habanero pepper flakes
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 2 Tbsp. Tabasco sauce
• 3/4 c. white vinegar
• 1 beef bouillon cube, dissolved in 2 c. hot water
• 1 (28 oz.) can red kidney beans, drained
• 2 (28 oz.) cans crushed tomatoes
• 1 (28 oz.) can whole tomatoes, coarsely chopped
• 1 (6 oz.) can tomato paste

1. In large saucepan (6-quart), place meat and saute.
2. Add peppers, onions, garlic and vinegar.
3. Saute until soft.
4. Add spices and beans; simmer 20 minutes.
5. Add tomatoes, tomato paste and bouillon and stir well.
6. Simmer 1 hour (until meat is tender). Serve over white rice!!

chuck, green peppers, spanish onions, garlic, ground cumin, ground coriander, curry powder, turmeric, paprika, chili powder, pepper, salt, black pepper, tabasco sauce, white vinegar, bouillon cube, red kidney beans, tomatoes, tomatoes, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878738 (may not work)