Instructions: Heat the oil in a large saucepan and saute the onion and bell pepper for 3 to 4 minutes. Stir in the chorizo and cook until lightly browned, then drain off any excess fat. Add the rest of the ingredients, cover, and bring to a boil. Reduce the heat and simmer for 30 minutes.

SERVING SUGGESTIONS: Serve with frosty margaritas or very cold "lite" beer and bolillos or crusty French bread. This is a great chili to serve for brunch with scrambled eggs and a Bloody Mary after a late night out with

"one too many."

This is a three-alarm chili, with the chile in the chorizo and the habanero teaming up to make a true chile-head happy! At 10 on the heat scale, the orange habanero used in this recipe is one of the hottest chiles available. You can use more or less habanero to your taste or you can substitute a milder chile such as red jalapeno. If you use the habanero, my advice would be to use a small amount at first, taste the chili near the end of the cooking process, and then add more if you wish.

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