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    8 Pepper Chili

    Source of Recipe


    1 lb beef for stew
    1 can hot-n-spicy chili beans
    16 oz can tomatoes, drained and chopped
    16 oz can tomato sauce

    1 cup onion, chopped
    3/4 cup green pepper, chopped
    4-6 cloves garlic, crushed
    1-3 jalapeno peppers, chopped
    2-4 assorted hot peppers (banana, habanero, hungarian, etc)

    chili powder
    white pepper
    Tabasco sauce
    Worcestershire sauce

    tortilla chips
    shredded cheddar cheese
    sour cream

    Cut beef into medium size cubes. Chop onion and peppers, crush

    In a large pot, cook the beef, onion, peppers and garlic until beef
    is browned. Add 1/2 to 1 Tbsp. worcestershire and tabasco to taste
    and cook until vegetables are tender. Do not drain.

    Stir in tomatoes, tomato sauce, and beans. Add remaining spices to
    taste (about 1 tsp. each of basil, oregano, paprika), not too much
    salt. Reduce heat to low and cook, covered, 1-2 hours. Stir

    Serve with tortilla chips, and top each bowl with a sprinkle of
    shredded cheddar and a Tbsp. of sour cream.




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