John Bathe's Spicy Chili

2 green bell peppers
4 C yellow onions
3 cans (12 oz) green chilies
6 fresh jalepenos
6 fresh habaneros (or 3 Tbsp crushed red peppers)
2 Tbsp minced garlic
2 lbs ground beef
12 Tbsp paprika
3 Tbsp cumin
2 Tbsp oregano
3 lbs crushed tomatoes
3 lbs diced tomatoes
4 Tbsp beef granules
3 lbs pinto beans
3 lbs kidney beans
  1. Dice bell peppers and onions. Finely dice the green chilies, jalapeno and habanero peppers.
  2. Cook ground beef on high heat. Make sure the meat is chopped and separated.
  3. Reduce heat to medium, stirring occasionally.
  4. Combine all powdered seasonings in a dry pan. Roast, stirring constantly for about 5 minutes. Powders should be crimson red.
  5. Once ground beef is cooked, drain the meat, shaking off excess liquid. (Be careful not to drain all the oil; use some for cooking.)
  6. Transfer the meat into a large stockpot.
  7. Add vegetables to the meat in the stockpot, cooking for about 10 minutes until the peppers become soft.
  8. Add the tomatoes and the beef granules.
  9. Add the toasted powdered seasonings to the pot and bring to a slight boil.
  10. Simmer over low heat, scraping the bottom occasionally with a heatproof spatula to ensure the bottom does not burn.
  11. Drain the beans and add them to the chili.
  12. Once the chili starts to simmer again, it is ready to serve.