I finally found my recipe for Christmas Chili and cooked about 2 gallons of it for Christmas week. The Christmas Chili is perfect because it beats ham on Christmas day and if done right; its Red and Green for the Christmas theme. The recipe cooks about 5 quarts of Chili. It is best to season to taste with the Habanero hot sauce on your own portion, not everyone likes to melt down on Christmas day.

~-~ Ingredients ~-~

• 2 Pounds of Ground Meat
• 1 Cup of  Anaheim Chili Peppers or Serrano Peppers
• 2 Green Bell Peppers
• 1 Red Bell Pepper
• 1 Large Onion
• 1 28oz Can of Petite Diced Tomatoes
• 2 Cups of Kidney Beans
• 2 Packages of Chili Powder
• 1 Clove of Garlic
• 1 Table Spoon or more of Habanero Hot Sauce

~-~ Directions ~-~

1. Soak beans in a pot covered with 2 quarts of warm water for 8-10 hours.
2. Wash the beans thoroughly in cold water.
3. Dice up the Chili Peppers, Bell Peppers, and Onion; fine cut is better for chili.
4. Put the Ground Meat in to the crock pot and chop up into little pieces.
5. Stir in the Tomatoes, Peppers, Onion, Kidney Beans and Chili Powder and mix really good.
6. Mince up a Garlic Clove and mix it in with a table spoon or more of Habenero Hot Sauce.
7. Let it cook in the Crock Pot for about 5 Hours on High and 2 Hours on low or until the Kidney Beans are soft.
8. Let it cool down for about 15 to 30 minutes and serve.