6 dried habenero peppers
3 lbs boneless chuck, diced 1/4in
6 tbs olive oil
beef suet
4 onions, chopped
4 garlic cloves, minced
1 1/2 tsp cumin-
1 large can tomatoes, squished
1 large can chili hot beans
1 tbs cocoa
2 bay leaves, crushed
1 tsp oregano
Heat a skillet over mod-high heat and toast peppers,
turning often, for 1-2 minutes. Let cool, and crush. Combine with 1 cup water in a small pot And bring to boil. Simmer
5 minutes. Sauté meat in a Dutch oven with olive oil until lightly browned. Add onions and garlic, cook until onions are softened.
Add cu minutes and cook 1 minutes. Add rest of ingredients. Add enough water to cover barely and bring to boil. Cover
and simmer 2 hours. Serve with LOTS of cold drinks.
