6 dried habenero peppers
3 lbs boneless chuck, diced 1/4in
6 tbs olive oil beef
saute 4 onions
chopped 4 garlic cloves
minced 1 1/2 tsp cumin 1 large can tomatoes
squished 1 large can chili hot beans
1 tbs cocoa
2 bay leaves
crushed 1 tsp oregano

Heat a skillet over mod-high heat and toast peppers, turning often, for 1-2 minutes. Let cool, and crush. Combine with 1 cup water in a small pot And bring to boil. Simmer 5 minutes. Sauté meat in a Dutch oven with olive oil until lightly browned. Add onions and garlic, cook until onions are softened. Add cu minutes and cook 1 minutes. Add rest of ingredients. Add enough water to cover barely and bring to boil. Cover and simmer 2 hours. Serve with LOTS of cold drinks.