Cold-Curing-Hot Chili - cooking recipe

Ingredients

2 strips bacon, fried
2 lb. boneless stew meat, cut into 1/2-inch cubes
2 medium onions, chopped
2 medium fresh habanero peppers, diced
1 (14.5 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
1 oz. chili powder
1 oz. Louisiana hot sauce
1 tsp. cumin
salt to taste
1 lb. ground beef
2 (16 oz.) cans chili beans or kidney beans

Preparation

In a large chili pot, fry the bacon.
Remove the bacon and reserve the drippings.
Brown the stew meat in the bacon drippings.
Add the chopped onions and cook until clear.
Add the habanero peppers.
(These peppers are extremely hot.
For a milder taste, use jalapenos.)
Stir frequently.
Add the undrained tomatoes, tomato paste and seasonings.
Simmer for about 2 hours, stirring occasionally.