Ingredients
1 lb. lean hamburger, ground turkey, or portabella mushrooms
2/3 cup chopped onions
1 green bell pepper (chopped)
4 fresh habaneros (diced)
1 can (15.5 oz) dark red kidney beans, drained, rinsed
1 can (15.25 oz) black beans
1 can (10.5 oz.) condensed beef broth
1 can (8 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 tablespoon each chili powder, red pepper flakes, paprika
Directions:
- Combine the hamburger (or turkey), onions, and bell pepper in a large saucepan. (in the case of the mushrooms, just cut into bite-size chunks and add after onions are translucent.)
- Cook over medium heat for 8 to 10 minutes or until the hamburger is thoroughly cooked.
- Stir frequently to encourage all the meat to cook evenly.
- Don't let the meat brown. The onion should be translucent.
- Drain fat (if any).
- Stir in all remaining ingredients.
- Bring to a boil. Let it boil for a minute or so.
- Reduce the heat and simmer for 25 minutes.
- Make sure to stir occasionally to allow for even cooking and to mix the flavors.
Notes:
I like to use a sweet onion.
I like to use red bell peppers for color, but green would be ok.
I found diced tomatoes with green chilies already in the can. This is a flavor thing.
Heat can be adjusted by using fewer habaneros. I prefer to roast one or two of them instead of leaving them out.
If you want to reduce the heat further (why would you?) you could scrape the insides of the habaneros. The heat is mainly contained in the membrane along the inside of the pepper.
I would recommend having some pop while eating the chili. The Scoville scale for a pepper's heat is based on sugar water, after all. :-)