Garlic Fest Chili

2-3 pounds ground beef

1 can (22 ounces) hot chili beans

3-4 heaping tablespoons garlic, chopped

Salt and pepper

1 can (28 ounces) crushed tomatoes or puree

1 can (15 ounces) tomato sauce

1 can (14 ounces) chicken broth

2 habanero or 3 chile peppers, seeded and diced

¼ cup chili powder, or more to taste

Garnishes

3-4 green onions, sliced

Mexican shredded cheese

Oyster crackers

Saute ground beef in frying pan. Remove meat with slotted spoon to large pot.

To the ground beef add the beans, garlic, crushed tomatoes or puree, tomato sauce and chicken broth. Add peppers and chili powder. Stir well, cover and bring to a boil. Reduce heat to a low boil and cook, partially covered for 1 hour, stirring occasionally to prevent burning.

Reduce heat to a simmer and cook, partially covered, 1 hour more. Chili should be very thick, but if too thick, add a small can of tomato sauce.

Serves eight to 10.

Cook's note: Wash hands after handling peppers.