8 Pepper Chili
Source of Recipe
Internet
List of Ingredients
1 lb beef for stew
1 can Brooks hot-n-spicy chili beans
1 can (16 oz) tomatoes, drained and chopped
1 can (16 oz) 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...
spices: salt, pepper, chili powder, basil, oregano, paprika,
white pepper, tabasco sauce, worcestershire sauce
tortilla chips
shredded cheddar cheese
sour cream
Recipe
Cut beef into medium size chunks (about bite-size).
Chop onion and peppers, crush garlic.
(you may wish to leave a few of the peppers
whole, or halved, just cleaning out the seeds)
In a large pan (I use a dutch oven, about 6 qt) 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
occasionally.
(At this point, I put the base to our wok over the burner
and set the pan on top to cook it very gently for a couple
of hours. Your mileage may vary.)
Serve with tortilla chips, and top each
bowl with a sprinkle of shredded cheddar
and a Tbsp. of sour cream.
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