Southwestern Chili

• 4 pounds Lean Ground Beef, 90/10
• 1/4 cups Butter
• 1 whole Sweet Onion, Chopped
• 1 whole Habanero Pepper, Minced
• 2 whole Cherry Hot Peppers, Minced
• 2 Tablespoons Cumin
• 2 Tablespoons Chili Powder
• 2 Tablespoons Black Pepper
• 2 Tablespoons Oregano
• 1/3 cups Honey
• 3 Tablespoons Horseradish
• 1/2 cups Dry Red Wine
• 1/4 cups Lemon Juice
• 2 cans (15 Oz. Size) Kidney Beans, Undrained
• 2 cans (15 Oz. Size) Mild Chili Beans, Undrained
• 2 cans (15 Oz. Size) Black Beans, Undrained
• 2 cans (15 Oz. Size) Whole Kernel Corn, Drained
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 can (6 Oz. Size) Tomato Paste

1. Saute beef in a large skillet until browned and no longer pink. Transfer to large stockpot.
2. Cook chopped onion and diced peppers in butter in the skillet. Add to the meat. Add the rest of the ingredients and bring to a rolling boil, stirring constantly so that the chili doesn't stick. Lower heat to low and simmer for about 2 to 2 1/2 hours.
3. Serve with a green salad and some corn bread or crackers. If you prefer a smaller amount of chili, simply cut the ingredients in half.

ground beef, ubc, sweet onion, pepper, peppers, cumin, chili powder, black pepper, oregano, honey, horseradish, red wine, ubc, kidney beans, chili beans, black beans, kernel corn, tomatoes, tomato paste

Taken from tastykitchen.com/recipes/soups/southwestern-chili/ (may not work)