CHILI THE GEEZER WAY

     6 dried habenero peppers 
     3 LBS boneless chuck, diced 1/4in 
     6 tbs olive oil
     4 onions, chopped
     4 garlic cloves, minced
     1 1/2tsp cumin
     1 large can tomatoes, swished
     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,
     for1-2min. 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 cumin and cook 1 minute. Add rest of ingredients. Add
     enough water to cover barely and bring to boil. Cover and simmer 2hrs.
     Serve with LOTS of cold drinks.