Habanero Hellfire Chili

Habanero Hellfire Chili
adapted from Edd Ryan at allrecipes.com

Ingredients
12 ounces bacon, chopped
1 pound ground beef
1 pound ground pork
1 large brown onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 jalapeno peppers, seeded and diced
3 habanero peppers, seeded and diced
4 Anaheim peppers, seeded and diced
4 cloves garlic, minced
1½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons New Mexican chili powder
1½ tablespoons Mexican oregano
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (16-ounce) can pinto beans
1 (16-ounce) can kidney beans
1 (12-ounce) beer (I've used Corona and Boddington's, both with success)
3 ounces tomato paste
2 cups beef broth

Method

Place bacon in a large soup pot. Cook over medium high heat until evenly brown and crispy. Drain excess grease, leaving enough to coat bottom of pot. Remove bacon, drain on paper towels and set aside.

Brown beef and pork in pot over medium high heat. When meat is browned, drain and set aside. Stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder and oregano. Stir fry for about 10 minutes or until vegetables are medium soft, and then add drained beef and pork, crushed tomatoes, whole tomatoes, beer, tomato paste and beef broth.

Bring to boil and then reduce heat to low and simmer for 45 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 20 to 30 minutes.

NOTES

None. This is an old recipe, one of my first, and perfected to our tastes over time.