If spicy is not your thing, you can leave the habanero out but I think it gives it a nice warm and fuzzy feeling. Add beef broth or beer instead of water, add beans if you want variation. I will recommend you use rib eye for this recipe. The rib eye adds texture and taste to this chili. The spice mix can be used in any chili recipe.

Ingredients:
2 pounds ground beef
1 pound rib eye steak -- 1/2 inch cubes
2 cups water or beef broth
1/2 large red onions -- chopped
1 each red bell pepper -- roasted and peeled
2 each green bell pepper
1 bunch cilantro -- chopped
2 cans diced tomatoes -- discard juice
2 tbs. tomato paste
Spice Mix:
4 tablespoons chili powder
1 tablespoon paprika
2 tablespoons masa harina (corn flour, not corn meal but corn flour)
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon cumin
1 each dried habanero -- chopped fine
1 teaspoon cayenne pepper
Preparations:
Roast peppers over flame until black. Remove skins with paper towels. Remove stems and seeds and cut into 1 inch pieces.

Chop red onions and cilantro.

Spice Mix:

Combine chili powder, paprika, masa harina, salt, garlic powder, sugar, cumin, habanero and cayenne pepper.

Over high heat, brown ground beef and steak. While browning add onion and peppers. Drain any juice. Add remaining ingredients and mix well. Allow to come to a boil and reduce heat to low. Cook for at least 40 minutes. Stir often. It is better to prepare this recipe a day ahead. This allows the flavors to join.