Texmex Black Bean Habanero Chili

Add the oil to an 8 quart heavy pot and heat it up. Drop in the meat with a little salt and black pepper and saute it on high heat until it is gray.

Add the chili powder, cumin, oregano, dried parsley, and Goya Sazon and reduce heat to medium. Continue to saute, stirring often. The meat will gradually turn a dark reddish brown and will be fully coated with the spices.

Add the onions, celery, bell peppers, habaneros, and garlic. Stir this mixture until the vegetables begin to soften, then add the tomatoes with chilies, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add the ground cloves.

Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add the canned black beans. Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water. This will "soften" the mixture and slightly thicken.

If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!