1 pound ground beef
1 large white onion, chopped finely
3 cans (16 ounce size) kidney beans, undrained
3 cans (16 ounce size) black beans, undrained
6 cans (14.5 ounce size) stewed tomatoes, undrained
1/2 cup seeded and chopped jalapenos
3/4 cup chili powder
1 tablespoon hot curry powder
3 tablespoons seasoned black pepper
2 tablespoons Tabasco sauce
1/4 teaspoon habanero hot sauce
Brown the ground beef in a large stockpot over medium-high heat. Cook, stirring frequently, until no longer pink. Drain off any excess grease.
Add the chopped onion and stir well. Cover the stockpot and reduce the heat to low. Let the onions cook for 5-10 minutes or until tender, stirring occasionally.
Add the beans, tomatoes, jalapenos, chili powder, curry powder, seasoned pepper, Tabasco sauce, and habanero sauce. Mix well.
Let the mixture simmer, covered, for 1-6 hours, stirring every hour or so. The taste improves the longer it simmers.
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