Ingredients:
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Directions:
In large stockpot, add vegetable oil, garlic, red onion, and habanero. Add a dash each of salt and pepper. Heat long enough for oils to extract then add ground chuck and cook until browned. Once browned turn burner off but leave it on the stove.
Add to the stock pot the 10 jalapeños sliced, yellow onion, 1 green bell pepper, ½ red bell pepper, ½ yellow bell pepper, black beans, and red kidney beans. Add a dash of salt and crushed peppercorns.
In a small food processor, add the quartered green bell pepper, the other halves of the red and yellow bell peppers and the three halved jalapeños and pulse until well minced. Add this mixture to the stockpot and mix thoroughly. Heat for 5 minutes, stirring constantly.
Add the diced tomatoes and mix well. Then add the tomato sauce in two batches, mixing thoroughly after each addition.
Add cayenne pepper, chili powder, onion powder, a dash of salt, and white pepper. Add the worcestershire sauce, ground ginger and bay leaves. Mix well and place over heat just long enough until it starts to boil. Once it begins to bubble, remove from heat and let stand at least 3 hours before serving. |
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