Ingredients:
2 pounds lean ground beef (or the meat of your choice (I've used stew meat, rabbit, pork sausage and ground turkey))
2 cups chopped onion (white or yellow (shallots work too))
2 cloves finely diced garlic (cloves not heads)
1 (8 oz) can of tomato paste
1 (7 oz) can of nacho sliced jalapeno peppers (including the juice)
1 (15 oz) can red beans (drained)
1 (15 oz) can kidney beans (drained)
1 (15 oz) can black beans (drained)
1 (15 oz) can pinto beans w/ jalapeno
2 (14.5 oz) cans diced tomatoes w/ jalapeno
2 (1.5 oz) packages of powdered chili seasoning mix
1 (8 oz) jar of Pace Picante sauce - HOT
.5 cup water (not 5 cups)
2 large (or 3-4 small) Habanero peppers (diced VERY fine (optionally removing the seeds and ribs if you're afraid of Hell))
1 tbsp course ground black pepper
Finely chopped cilantro (garnish)
Shredded cheese of choice (garnish)
Directions:
Brown (or sear) your meat over med-high heat with the onions and garlic, breaking up the bigger chunks of ground beef.
Drain the grease off and dispose,
Dump the meat/onion mixture and everything else in the crock-pot.
Stir to mix well.
Turn on Crock-pot to cook for 4-6 hours on high or 8-12 hours on low. (stir once or twice while cooking but no more than that)
Serve over cornbread or rice, sprinkled with chopped cilantro and shredded cheese, enjoy the heat!
Warning: If your mouth is on fire, drink whole milk, not water or beer, and pray.
(Freezes well, in smaller serving size containers, if you have a lot of leftovers like I do)
