Eight pepper chili

Yield: 6 Servings

Measure Ingredient
1 pounds Stew beef
1 can Brooks Chili Hot Beans
16 ounces Tomatoes, drained & chopped
16 ounces Tomato sauce
1 cup Onion, chopped
1 each Bell pepper, chopped
6 eaches Cloves garlic, crushed
3 eaches Jalapeno peppers, chopped
3 eaches Hungarian peppers, chopped
1 each Habanero pepper, chopped
2 eaches Ancho pepper, crushed
3 eaches Hot banana pepper, chopped
2 eaches Chipotle peppers, chopped
2 eaches Poblano peppers, chopped
1 teaspoon Salt
1 tablespoon Black pepper, ground
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Hot paprika
1 teaspoon White pepper, ground
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
4 tablespoons Mexene chili powder
1 teaspoon Cumin, 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.


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@...

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