Hold-onto-your-Hat, 5 Alarm, Flamin' Hot Chili

• 3 lb ground chuck
• 2 tbsp EVOO (extra virgin olive oil)
• 2 cup onions, chopped
• 4 green onions (scallions)
• 1 1/2 cup Jalapenos, chopped
• 6 Habaneros, chopped including seeds
• 3 garlic cloves, minced
• 28 oz can tomato puree, plus half a can of water
• 28 oz can crushed tomatoes
• 40 oz Great Northern white beans
• 1 envelope McCormick hot chili seasoning
• 1 tbsp cumin
• 2 cup Monterey Jack shredded cheese
• 1 Ground Cayenne pepper, to taste

1. In a skillet, heat olive oil over medium heat.
2. Add ground meat and saute until no longer pink.
3. Drain meat and transfer to crock pot along with onions, jalapenos, Habanero peppers and garlic.
4. Stir in crushed tomatoes, tomato puree and water, beans, McCormick's hot chili seasoning mix, cumin, cayenne pepper and Monterey Jack cheese.
5. Cook in crockpot on low for at least 2 hours (longer is preferred).
6. Scoop into bowls, sprinkle with even more shredded cheese and serve with corn bread.
7. Have a tall, ice-cold beer ready to "put out the fire"!

ground chuck, evoo, onions, green onions, jalapenos, including seeds, garlic, tomato puree, tomatoes, beans, hot chili seasoning, cumin, shredded cheese, ground cayenne pepper

Taken from cookpad.com/us/recipes/358004-hold-onto-your-hat-5-alarm-flamin-hot-chili (may not work)