• Cooking Time: 3hrs
• Servings: 6-8
• Preparation Time: 5min
• 1lb ground Chuck or Sirloin
• Olive Oil
• 1 lg Onion, chopped
• 1 Habanero pepper, minced (wear gloves and don't scratch your nose)
• 3-4 cloves Garlic, minced
• 2 cans diced Tomatoes w/Jalepenos
• 1 can Corn
• 1 can each: Black Beans, Kidney Beans, Dark Red Kidney Beans
• 2tblsp Chili Powder
• 1tblsp unsweetened Cocoa Powder
• 1tsp Cumin
• 1tsp Sugar
• Salt & Black Pepper
• Shredded Cheddar & Sour Cream for garnish

1. * Heat oil in Dutch oven and brown meat, onion, Habanero and garlic over med-high heat.
2. * Add remaining ingredients to browned meat, salt & pepper to taste and bring to a simmer.
3. * Lower heat to very low, cover with lid slightly ajar and cook 3+hrs, stirring occasionally.
4. * Chili thickens as it cooks; you can "Heat-n-Eat", but I think it's best to simmer for at least a couple of hours- it adds richness and HEAT.
5. * Serve topped with shredded cheese and a dollop of sour cream.
6. ** My hubby likes to put Pretzel & Cheese Combos snacks in his instead of oyster crackers- TRY IT!

NOT my shredded beef recipe, but similar..... just the shortcut version! Good stuff- and with SERIOUS kick! The longer you cook it, the hotter it's gonna get. Store it overnight and bust it out the next day for even more HOTTT!