Eight Pepper Chilihabanero 1 lb stew beef 1 can brooks chili hot beans 16 oz tomatoes, drained & chopped 16 oz tomato sauce 1 cup onion, chopped 1 each bell pepper, chopped 6 each cloves garlic, crushed 3 each jalapeno peppers, chopped 3 each hungarian peppers, chopped 1 each habanero pepper, chopped 2 each ancho pepper, crushed 3 each hot banana pepper, chopped 2 each chipotle peppers, chopped 2 each 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 tablespoon tabasco sauce 2 tablespoon worcestershire sauce 4 tablespoon 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. 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 |
