Hot Chili with Beef and Beans

This is an oldie but a goodie recipe.
An all around beef and bean chili.
It came out absolutely amazing,
tasted great with tomatoes and
had just the correct amount of spice.
Use caution with habanero the pepper,
I use gloves, they are wicked hot.

Ingedients:
2 pounds ground beef, 85/15
1 teaspoon unsalted butter
2 large white onions, peeled and chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt or to taste
1/2 teaspoon garlic powder
1 drop hot pepper sauce

Directions:
In a large pot, cook the ground beef
over medium heat until evenly browned.
Drain off grease, and set aside.
Melt butter in a skillet over medium heat.
Saute the onions, green and habanero pepper
until onions are translucent. Remove from heat.
Transfer the onion mixture to the pot
with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce
to the beef mixture, and season with chili powder,
salt, garlic salt and hot pepper sauce.
Bring to a simmer, and adjust seasonings.
Cover, reduce heat to low, and simmer for 1 hour,
stirring occasionally.