Deborah's Habanero Chili

2 pounds lean ground beef
1 Tbsp cayenne pepper
1 Tbsp paprika
1 Tsp black pepper
1 Tsp Salt
1 Tsp Oregano
1 Tbsp ground Cumin
4 Habenero chilis, or jalapenos or less if you don't like as much spice
2 Tbsp Garlic
1 large onion diced
2 cups diced celery
2 cups diced green pepper
2 cups sliced mushrooms
1 cup shredded or diced carrots
1- 28 ounce can red kidney beans
1- 28 ounce can no salt added diced tomatoes
1- 28 can crushed tomatoes

In a very large pot, I use an 8 quart, brown the ground beef with the spices, garlic, onion and peppers. [If you break the chili peppers, the chili will be even hotter].

Once the beef is no longer pink, add the vegetables and cook until softened. Then add the beans and tomatoes.

Reduce heat to a low simmer and cook for an hour and a half, or longer.

Serve with rice [not calculated in the calorie count] for a complete meal.

Serving Size: 16 - 2 cup [approx]

Number of Servings: 16

Recipe submitted by SparkPeople user DACLARK17.