Eight pepper chili

6 Servings

Ingredients

QuantityIngredient
1poundsStew beef
1canBrooks Chili Hot Beans
16ouncesTomatoes, drained & chopped
16ouncesTomato sauce
1cupOnion, chopped
1eachBell pepper, chopped
6eachesCloves garlic, crushed
3eachesJalapeno peppers, chopped
3eachesHungarian peppers, chopped
1eachHabanero pepper, chopped
2eachesAncho pepper, crushed
3eachesHot banana pepper, chopped
2eachesChipotle peppers, chopped
2eachesPoblano peppers, chopped
1teaspoonSalt
1tablespoonBlack pepper, ground
1teaspoonBasil
1teaspoonOregano
1teaspoonHot paprika
1teaspoonWhite pepper, ground
2tablespoonsTabasco sauce
2tablespoonsWorcestershire sauce
4tablespoonsMexene chili powder
1teaspoonCumin, ground

Directions

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@...