Heat the oil in a large pan and saute the meat until browned. Drain off the fat. Add the onion and then the garlic and cook until translucent. Add the spices and cook lightly. Add the tomato paste and honey. Add the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hours. Correct seasonings and add hot sauce if desired during the last hour.
First prize winner at the First Annual Caribou Carnival Chili Cook-off Yellowknife, NWT, Canada March 22, 1997.
From: The Aurora Chili Peppers [Aurora College Culinary Arts students.]
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