Miss Ardennes' Habanero Chilli

For my friend Felix.

• 1/2 pound bacon
• 1 pound ground beef
• 1 onion, diced finely
• 6 habanero peppers, seeded and chopped
• 2 cloves garlic (Minced OR chopped)
• 1 1/2 tablespoons ground cumin (Optional)
• 3 tablespoons chili powder
• 2/3 tablespoon of tomato puree
• 2 tablespoons beef bouillon/gravy granules
• 2 (28 ounce) can chopped peeled tomatoes
• 2 (16 ounce) cans red kidney beans, drained
• 1 (12 fluid ounce) can of light lager/beer
• 2 cups water

Fry the bacon until cooked. Drain the grease, but save a little to fry the beef in.
Next, brown the beef in the left over grease for extra flavour. When meat is browned, stir in the onion, habanero peppers, garlic, cumin, chili powder, bouillon/gravy granules, tomatoes, lager, tomato puree and add the water.

This is best to simmer slowly for a good three quarters of an hour. After this time is up, add the kidney beans and simmer for a further 30 minutes.

(NOTE: Make sure the beans are cooked, as they can give you a bad stomach if not properly done.)

[Tip: You can also add red/yellow/green peppers if you wish. I leave them out personally as I find they ruin the flavour.]