2 cans Goya black beans
2 cans Bush’s chili beans in hot sauce
1 7oz can of Goya chipo­tle pep­pers (in adobo sauce)
1 can diced toma­toes
1 C. frozen corn
2 C. diced bell pep­per
#.75 ground sir­loin or .75 C. TVP if you’re veg­gie
1 habanero pep­per
hot sauce
3 T. chili pow­der
1 T. gua­jil­lo chili pow­der
2 t. cayenne pep­per
2 t. cin­na­mon
shred­ded cheese to serve
fresh cilantro, chopped to serve
fresh lime slices to serve

When brown­ing the sir­loin, mix in a healthy amount of hot sauce. Put all the oth­er ingre­di­ents in a big pot and mix well. Don’t chop up the habanero. Just let it cook in the chili and pluck it out and toss it before you eat. Best accom­pa­nied by peanut but­ter sam­mich­es.

This was the best chili I’ve ever made. It is nice and hot, but not over­pow­er­ing. It is a sweet-hot as well and the heat doesn’t impugn the taste. Def­i­nite­ly a recipe to keep, and like­ly tweak a bit. A chili recipe is nev­er per­fect­ed.

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