A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
INGREDIENTS (for 8 servings):
- 2 pounds ground beef
- 1 teaspoon butter
- 2 large white onions, chopped
- 2 green bell peppers, seeded and chopped
- 1 habanero pepper, chopped
- 3 (15 ounce) cans kidney beans, drained
- 3 (15 ounce) cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon garlic salt
- 1 drop super-hot hot pepper sauce
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
You can leave the hot sauce out, and add at the end if you are unsure on how spicy you want it.