Habanero vegetarian Chili
Adam Henderson <adam.henderson@agedwards.com>

2- large cans skinned tomatoes (squash into mush)
2- Cans Black Beans
1- Can Pinto Beans
1- Can Kidney Beans
4- Large Anaheim Chili's
15- Serrano Peppers
4- Orange Habanero Peppers
1-Red Bell Pepper
1 1/2- packets of taco seasoning
4 tablespoons chili powder
2 tablespoons Cumin seed
3-4 tablespoons minced garlic
2 shots whiskey
1/2 bottle dark ale
1/4 cup brown sugar
Salt (whatever you like)
2 cups water

Put the beans, whiskey, beer, taco seasoning, garlic, cumin , brown sugar,
chili powder, and skinned tomatoes into a large crock pot.  Let that cook on
high for about an hour.  Cut the Serrano peppers horizontally so that you
get three or four sections from each pepper.  Cut the Anaheim chili's into
chunks about the size of a quarter and do the same with the bell pepper.
Dice the habaneros into the smallest pieces you can cut easily.  Throw all
the peppers into a frying pan and sauté them on very hot heat with a dab of
oil for a minute or so...not too long!  Them mix them into the crock pot
with everything else.  Let this whole mixture stew in the crock pot for 4 to
5 hours.  Salt as you go to bring it to taste.  WARNING!!! THIS ONE'S A
SCORCHER

Adam Henderson