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CHILI

6 dried habenero peppers
3 LBS boneless chuck, diced 1/4in
6 tbs olive oil
4 onions, chopped
4 garlic cloves, minced
1 1/2tsp cumin
1 large can tomatoes, swished
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,
for1-2min. Let cool, and crush. Combine with 1 cup water in a small
pot and bring to boil. Simmer 5 minutes. Saute meat in a Dutch oven
with olive oil until lightly browned. Add onions and garlic, cook
until onions are softened. Add cumin and cook 1 minute. Add rest
of ingredients. Add enough water to cover barely and bring to boil.
Cover and simmer 2hrs. Serve with LOTS of cold drinks.

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