The Food Part:
2 lb - Ground chuck hamburger
2 medium - red onions
2 (15oz)cans - Red kidney beans, not drained (or prepare fresh)
1 (14oz)can - Diced stewed tomatoes, drained and rinsed (or prepare fresh)

Cook Stuff:
2 T - Mesa harina
2 t - Salt
1 T - Crushed cumin seeds
1/8 c - Chili powder (should be powdered cayenne)
4 T - Margarine
3 c - Water
3 - Whole dried Cayennes to be used for garnish (do not puree)

The Triple Chili:
4 - Dried New Mexico's or Anaheims (Large, red, mild peppers)
6 - Dried Cayenne (Small, red, very hot peppers)
1/4 c - Pickled Jalapenos, rinsed & chopped (green, medium hot peppers)
Note: For hotter chili, use 12 cayennes and up to ˝ c jalapenos.

The How To:

1. Remove stems and seeds from dried peppers, cut into pieces.
2. Fumes Warning! - Puree all dried peppers in ˝ c water, add ˝ c water simmer 10-15 minutes, set aside.
3. Mix beans, tomatoes, jalapenos, 2T Margarine, and 1c water, set aside.
4. Mix well: mesa harina, salt, cumin, & chili powder, set aside.
5. Wash, peel, and chop onions into coarse pieces.
6. Sauté onions in 2T margarine, in large skillet, till well done.
7. Add meat, brown well.
8. Add pepper mix, dry mix, 1 c water, cook down water.
9. Mix with beans in large pot, add 3 whole dried cayennes.
10. Cook on low heat about 1 hour, arrange whole cayennes on top for garnish.

1/8 cup water
1 cup honey
1 cup habanero peppers

NOTE: Fresh habaneros taste slightly better, but the sauce will go bad if not used in a few weeks. Pickled habaneros don't go bad, but aren't quite as tasty.

1. Cut stems off habaneros, chop finely.
2. Liquefy habaneros in water.
3. Mix well with honey.

WARNING! - This sauce is VERY HOT, way beyond Tabasco, Jalapenos, etc.
You need to be very careful handling the peppers and don't try too much at once!

Wasp Honey is good for chicken, pork, tortilla chips, egg rolls, or as an add-heat
ingredient in other recipes. It also makes great gifts in the 4 oz. jars...maybe...