1 lb. lean ground beef or steak
7 fresh Scotch bonnet chilies (or Habaneros) the bells ;-)
1 (15 oz.) can plum tomatoes
1 (15 oz.) can beef broth
1 tsp. cumin
1 tsp. paprika
1 tsp. black pepper
1 tsp. sugar
2 tsp. salt
1/2 tsp. garlic salt
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
1 (15 oz.) can pinto beans
1 (15 oz.) can black-eyed peas
1 (15 oz.) can kidney beans
1 (15 oz.) can chopped tomatoes

Finely chop the Scotch bonnets making sure you remove any seeds and most of the white flesh.

Place the uncooked beef in a Dutch oven then add the chopped Scotch bonnets, plum tomatoes, beef broth, cumin, paprika, black pepper, sugar, salt and garlic salt.

Mix up the contents so they are thoroughly combined then place the lid on the pot and put in a preheated oven at 350°F (Gas Mark 4) for about 3 to 4 hours, stirring occasionally.

Chop the peppers and the onion into smallish 1/2-inch cubes. Wash the three types of beans and mix them all into the chili with the extra can of chopped tomatoes, then return to the oven (on medium heat) for 1 hour.

For best results leave to stand in refrigerator overnight before serving....

Enjoy!

Submitted by: Paul Jackson