Darned hot chili

Yield: 8 Servings

Measure Ingredient
8 pounds Beef
3 larges Green pepper; chopped
2 larges Onions; chopped
5 tablespoons Chili seasoning
1 teaspoon Salt
2 teaspoons Pepper
1 teaspoon Cumin
3 teaspoons Cayenne pepper
1 teaspoon Allspice
6 tablespoons Worcestershire sauce
4 \N 16Oz Cans tomatoes; drained, liquid reserved
1 ounce Semisweet chocolate
3 cups Pepperocini peppers; coarsely chopped
2 cups Jalapeno peppers; chopped
2 tablespoons Sugar
2 \N 16Oz Cans tomato paste
2 tablespoons Mustard
\N \N Tabasco sauce; to taste
3 \N Bay leaves

1. Cut beef into cubes or strips; trim fat and discard. Melt 2 to 4 tablespoons butter in a pot. Add meat, green peppers and onions; simmer until onions are transparent. Add chili seasoning, salt, pepper, cumin, cayenne pepper, allspice, worcestershire sauce and enough of the reserved tomato juice to cover meat. Stir constantly until well blended. Add chocolate; stir until well blended. Add chocolate; stir until melted. Add tomatoes, pepperoncini, jalapeno peppers sugar, tomato paste, mustard, any remaining tomato liquid, tabasco and bay leaves. Simmer, stirring occasionally until done.

NOTES : Also added about 1 cup of wine and 4 Habeneros...ummmm! Recipe by: Virginian Pilot

Posted to TNT Recipes Digest, Vol 01, Nr 973 by Luke Murden <lmurden@...> on Jan 28, 1998

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