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Firefighter Chambers’ White Bean Chili with Roasted Habanera’s Created On Firefighter Scott Chambers Ingredients 2 Whole trimmed Skirt steak (approximately 2 ½ lb) 1 Very large vidallia onion peeled and cut in ½ 2 Large green peppers 2 Large heads of garlic (1 to be minced & 1 to be roasted) Olive oil 6 Fresh whole habanera peppers 2 16 oz cans garbanzo beans drained and rinsed 2 16 oz cans navy beans drained and rinsed 1 8 oz can tomato paste 2 24 oz can whole tomatoes 1 Beef bouillon cube 5 Tbsp. chili powder 3 Tbsp. Paprika 1 tsp.Cayenne pepper 2 tsp. Oregano 2 tsp. Garlic powder 3 Tbsp. Cumin 1 Tbsp. ground black pepper 1 Tbsp. Celery salt Salt to taste Garnishes: 1 Qt sour cream for garnish 1lb Monterey jack cheese for garnish 1lb cheddar cheese for garnish Mix all dry ingredients together. Dredge steak and place in a cast iron Dutch oven with a lid. Place Dutch oven in the oven at 275 degrees F for 2 hours. Meanwhile, drizzle olive oil and salt (lightly) on the onions, peppers and garlic. Roast veggies, preferably on the grill, until tender. Peel, de-seed, and finely dice all veggies (Caution - Peppers are very hot!! I suggest using latex gloves!!!). Place garbanzo beans on a sheet pan and toast lightly in the oven. When beef is done, remove from Dutch oven and slice & dice. Do not dispose of the left over juices. Place remaining ingredients into a Dutch oven. Add some water if needed, and bake at 275 degrees for 6 hours. Garnish as desired. ENJOY!!!

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