Merry'S Habanero Jalopeno Chili - cooking recipe

Ingredients

olive oil
1 1/2 lbs lean ground beef
1 (28 ounce) can whole canned tomatoes, do not drain
1 (6 ounce) can tomato paste
1/2 teaspoon dry oregano
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
3 garlic cloves
2 jalapeno peppers, seeded
3 habanero peppers, seeded
6 ounces meat broth
3 dashes hot sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 yellow onion, diced
1 fresh tomato, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
For garnish
sour cream
cheddar cheese, shredded

Preparation

In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid.
Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree.
Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well.
Cover and cook on low for 6-8 hours or on high for 2-4 hours.
Stir occasionally and mix well before serving, garnish as desired.