Tom'S "Hurtin" Chili - cooking recipe

Ingredients

3 lb. chuck, roasted and cut into small cubes
3 green peppers, diced
2 large Spanish onions, diced
2 cloves garlic, crushed
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. paprika
2 heaping Tbsp. \"hot\" dark chili powder
3/4 tsp. Habanero pepper flakes
1 1/2 tsp. salt
1 tsp. black pepper
2 Tbsp. Tabasco sauce
3/4 c. white vinegar
1 beef bouillon cube, dissolved in 2 c. hot water
1 (28 oz.) can red kidney beans, drained
2 (28 oz.) cans crushed tomatoes
1 (28 oz.) can whole tomatoes, coarsely chopped
1 (6 oz.) can tomato paste

Preparation

In large saucepan (6-quart), place meat and saute.
Add peppers, onions, garlic and vinegar.
Saute until soft.
Add spices and beans; simmer 20 minutes.
Add tomatoes, tomato paste and bouillon and stir well.
Simmer 1 hour (until meat is tender). Serve over white rice!!