- 6 dried habenero peppers
- 3 lbs boneless chuck, diced
- 1/4in 6 tbs olive oil beef suet
- 4 onions, chopped
- 4 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 large can tomatoes, squished
- 1 large can chili hot beans
- 1 tbs cocoa
- 2 bay leaves, crushed
- 1 tsp oregano
Heat a skillet over mod-high heat and toast peppers, turning often, for 1-2 minutes. Let cool, and crush. Combine with 1 cup water in a small pot And bring to boil. Simmer 5 minutes. Sauté meat in a Dutch oven with olive oil until lightly browned. Add onions and garlic, cook until onions are softened. Add cu minutes and cook 1 minutes. Add rest of ingredients. Add enough water to cover barely and bring to boil. Cover and simmer %2 hours. Serve with LOTS of cold drinks.