Kicking Butt and Taking Names Chili

While I cannot personally endorse this recipe because I am a vegetarian, my husband was quite impressed with himself when he tasted it for the first time. He says that this chili recipe is a "sustained heat" rather than spicy chili recipes he's tried in the past that merely offer a pop of heat here and there. So, get your mind right if you want to give this one a go (and don't say I didn't warn you):

Kicking Butt and Taking Names Chili

2 cloves garlic, minced

1 onion, minced

21 hot peppers of your choice*, chopped coarsely

1 lb. bacon

2 lb. lean ground beef

28 oz. crushed tomatoes

14.5 oz. diced tomatoes

10 oz. Rotel Hot

6 oz. tomato paste

1 tsp. red curry paste

3 Tbsp. chili powder

1 Tbsp. crushed red pepper flakes

1 Tbsp. Cajun seasoning

1/2 Tbsp. cinnamon

1 Tbsp. Tabasco sauce

16 oz. black beans, drained and rinsed

16 oz. navy beans, drained and rinsed

16 oz. kidney beans, drained and rinsed

1. Cook bacon in a large chili pot to desired crispness, remove from pot, and crumble. Set aside.
2. Drain some of the bacon drippings, leaving enough to saute vegetables. Saute onion, garlic, and hot peppers over medium high heat until vegetables are tender.
3. Add beef and continue to cook until beef has browned.
4. Add crushed tomatoes, diced tomatoes, Rotel, tomato paste, red curry paste, chili powder, crushed red pepper flakes, Cajun seasoning, cinnamon, and Tabasco sauce. Reduce heat to low and simmer for 1 hour, stirring occasionally.
5. Add beans and crumbled bacon and continue simmering for another 30 minutes.

*Note: we used hot banana peppers because that's what we had on hand.