Recipe by: John Fraga (a.k.a. Johnny)
2 tablespoons olive oil
2 pounds top sirloin steak (partially grilled ) -- cubed
2 cans pinto beans -- drained
6 ounces water
1 large onion -- chopped
1/2 large red bell pepper -- roasted & chopped
3 cloves garlic -- diced
7 tablespoons chili powder
1 tablespoon cumin -- crushed
1 tablespoon oregano -- crushed
2 cans tomatoes, stewed
2 each chile peppers (pasilla) -- roasted & chopped
2 each chile peppers (calif.) -- roasted & chopped
3 each chile peppers (habanero) -- seeded & minced
3 each chiles serranos -- diced
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
salt to taste
* Roast pasilla, Calif. and bell pepper on a hot grill or under broiler till blackened all over. Place chiles in a paper bag and close tightly to steam (15-20 min.) Remove blackened
skin, stem, and most of the seeds.
* Add olive oil to a "hot" large frypan. Add meat and distribute chili powder over meat and cook over medium heat till powder adheres to the meat (2-3 min).
* Add cumin and oregano.
* Add onion and garlic and cook 4-5 Min.
* Add meat mixture to a large pot. Add tomatoes, water, roasted chiles, serranos, and ground pepper. Add habeneros (See Note)
"WARNING" Habanero peppers are the hottest pepper on the face of the earth. Use extreme caution when handling these little buggers.
* Simmer chili mixture 2-4 hours, stirring occasionally till
meat is very tender and flavors are well blended.
* 15-20 minutes before chili is done add beans until they are heated through.
* Add salt to taste.
* Just before serving, add balsamic vinegar
(Don't overdo it or the whole pot will have a vinegar taste. Add a little at a time then taste.