Chicken Chili with Beans and Scotch Bonnet Pepper

With oil, cook the ground chicken until cooked throughout, then drain any remaining fat. In another skillet, with oil, fry the diced sweet pepper and onion and cook until just a little soft. Add the sweet pepper and the onion to the pot of cooked ground chicken. Add the two cans of tomato sauce, two cans of beans in tomato sauce and after draining and washing the kidney beans, add as well. Dice and add the garlic directly into the pot. Add the 1tsp of chili powder. Scotch Bonnet Pepper - Add one whole pepper, stem and all. Let your chili simmer for approximately 3-4 hours, allowing the natural taste of the pepper to blend with the chili. Be careful not to break the pepper when stirring. Remove the pepper with a spoon and don\\\'t touch it. Handle with either gloves or a knife and fork only. Halve the pepper and add the fleshy part only (two large pieces) back into the pot. DO NOT add the seeds and the white part of the pepper around them (this is the hot, hot, hot part). Keep these remnants off to the side. Allow the chili to simmer for an hour or two, tasting occasionally. If it is not hot enough, you can add the rest of the pepper after chopping, very, very fine (add a little at a time, and taste). When you are satisfied, remove the two big pieces that you put in the pot, chop very, very fine (almost a paste) and add back to the pot. Simmer a little longer and enjoy! You can experiment with the Scotch Bonnet, but I would suggest starting with one only. Photo is one container of frozen chili. This recipe makes about 4.