Eight pepper chili
Yield: 6 Servings
Ingredients:
- 1 lb Stew beef
- 1 cn Brooks Chili Hot Beans
- 16 oz Tomatoes drained & chopped
- 16 oz Tomato sauce
- 1 c Onion chopped
- 1 ea Bell pepper chopped
- 6 ea Cloves garlic crushed
- 3 ea Jalapeno peppers chopped
- 3 ea Hungarian peppers chopped
- 1 ea Habanero pepper chopped
- 2 ea Ancho pepper crushed
- 3 ea Hot banana pepper chopped
- 2 ea Chipotle peppers chopped
- 2 ea Poblano peppers chopped
- 1 ts Salt
- 1 tb Black pepper ground
- 1 ts Basil
- 1 ts Oregano
- 1 ts Hot paprika
- 1 ts White pepper ground
- 2 tb Tabasco sauce
- 2 tb Worcestershire sauce
- 4 tb Mexene chili powder
- 1 ts Cumin
Instructions:
ground Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic. In a large pan (about 6 quarts non-reactive) cook the beef onions peppers and garlic until the beef is browned. Add the worcestershire and tabasco. Cook until vegetables are tender. DO NOT DRAIN! Stir in tomatoes tomato sauce and beans. Add the remaining spices. Use more or less chili powder to taste. Reduce heat to low and cook covered 1 - 2 hours. Stir occasionally. Serve with tortilla chips shredded cheddar cheese and sour cream. Recipe by: ??? Entered by Roy Olsen roy@indy.net
