Tim: "Is this your 3-day chili?"
Me: "No, it was an afternoon quickie."
Tim: "Well, those can be just as hot sometimes."
This is a 3-hour chili recipe, but if you used a stove-top pot instead of a crock pot, it would go quicker.
1 lb black beans, rinsed
1 lb kidney beans, rinsed
2 lb ground beef
1 med onion, chopped
1 jar salsa
6 habanero peppers
6 jalapeño peppers
chili powder to taste
olive oil (or your favorite cooking oil)
In crock pot, combine the beans, salsa, two chopped jalapeños and some chili powder. Stir it, then put it on high.
Finely chop the rest of the peppers (I used a Magic Bullet, which made life easy). In a medium pan over medium heat, sauté the peppers and onions in some olive oil. Add the ground beef and some chili powder.
When beef is browned, drain off the liquid and add the beef, onions and peppers to the crock pot. Stir. Cook on low, stirring occasionally. If it starts to look dry, add water as necessary.