Joshua's Hot Chili Version 2.0

• 2 lbs lean ground beef
• 6 garlic cloves, minced
• 1 large onion, chopped
• 2 jalapenos, finely diced, unseeded
• 1 habanero, finely diced unseeded (optional)
• 8 ripe tomatoes, Underipe will not do
• 4 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans
• 1 12 tablespoons dark brown sugar
• 1 lime, every last bit of Juice from squeezed into pot

1. Combine Ground Beef, Garlic, Onion, and Peppers in Dutch Oven; cook until meat is done and veggies are translucent, chopping meat as you go to your ideal chunk size.
2. Meanwhile, blanch and peel tomatoes.
3. Hand shred them into crockpot, removing any hard white veins you run across.
4. Shred very fine, and be warned, juice will splash, so be careful not to get sprayed.
5. Tomatoes will provide all the liquid needed.
6. When ground beef is fully cooked, either dump the Dutch Oven into the crockpot or drain and pour in without the fat (flavor?)
7. Your choice.
8. Cook on low for as long as possible.
9. The longer the wait, the better it tastes.
10. Serve with whatever you like (Crackers, Shredded Cheese, Sour Cream.
11. ).
12. For a fun twist, I like to mix in a hot dog or two and some oyster crackers and cheese for a bowl of chili cheese dog stew.

lean ground beef, garlic, onion, jalapenos, habanero, tomatoes, chili powder, cumin, oregano, salt, black pepper, cayenne pepper, pinto beans, brown sugar, lime

Taken from www.food.com/recipe/joshuas-hot-chili-version-2-0-495478 (may not work)