Habanero Chili

This was inspired by the bounty of peppers from our garden this year.  Habaneros are super hot, but they have an incredible flavor.  If you can't handle the hot, or need it to be kid friendly, then leave them out.  You can always serve with a habanero hot sauce on the side for those who want to kick it up.  This recipe fits our taste, and we lean towards spicy...make it the way that you want it and feel free to start with lesser amounts of the spicier ingredients.

1 lg can tomato puree
2-3 habanero peppers and any other peppers you have handy
3 cloves garlic
1 medium onion, diced
1 lb. ground turkey (or beef)
1 lb. turkey sausage (or pork)
1 package chili seasoning mix
1 12oz. beer (domestic is fine, just whatever you have around)
1/2 t. cinnamon
Cayenne pepper and chili powder, to taste (start with 1 t of cayenne and 1T of chili powder)
1-2 T of ground coffee (not brewed, not instant, just regular ground coffee that you WOULD brew)

Brown the ground meats, adding the onion.  Cook until the meats are crumbled and browned and the onion is translucent.  Drain excess grease, although leaving a little is fine.  Add garlic, diced peppers, and chili seasoning mix. Add beer.  Heat to a simmer, scraping up any bits from the bottom of the pan.  Add tomato puree.  Chili will be thick.  If you prefer it thinner, add one can of tomato sauce. Heat through.  Add cinnamon, cayenne and chili powder.  Let simmer.  Water can be added to thin if necessary.  Let simmer for an hour.  Sprinkle in coffee grounds and let simmer for another half hour.  You can keep the pot on low on the stove all afternoon.  Grab a spoon and check the flavor, adjusting as necessary.  If you don't prefer it spicy, then down down the spices and the peppers, but if you like it that way, then add as much as you like!