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HOT-DAMN CHILI




Source of Recipe


the web


List of Ingredients




4-6 lbs. lean stew beef
2/3 c. soy sauce
2/3 c. Worcestershire sauce
2/3 c. teriyaki sauce
1/4 tsp. black pepper
28 oz. tomato sauce
2-2 1/2 c. water
3 tbsp. vegetable oil
14 oz. barbecue sauce
1 or 2 lg. chopped tomatoes
1 green bell pepper, cored, seeded, chopped
1 red bell pepper, chopped
2-6 jalapeno peppers, sliced (adjust according to PMF - Personal Macho Factor)
3 tbsp. (or so) cayenne pepper
3 tbsp. (or so) chili powder
1 clove minced garlic
1-2 lg. chopped onions (Vidalias are OK)
1/4 tsp. paprika
1/2 tsp. oregano
1 tbsp. (or so) cumin
1 lb. sliced mushrooms (stem optional)
4 tbsp. butter
2-3 lbs. lean ground chuck
1-1 1/2 c. flour (or whatever it takes)
Cheddar cheese for garnish (optional)
Jalapeno pepper slices for garnish (optional)
Sour cream for garnish (optional)

Recipe



Assemble thusly: Cut stew beef into bite-size chunks and marinate in soy sauce, Worcestershire and teriyaki sauces. Add a little pepper. Cover and refrigerate for at least 6 hours.

In a large cooking pot, combine tomato sauce and water. Adjust heat to slightly less than medium.

In a very hot frying pan, sear the mat in oil, then add the marinade. After darkened on all sides, spoon meat into the pot.

While searing, add barbecue sauce, tomato, chopped bell peppers, jalapeno peppers, salt (if used), cayenne, chili powder, garlic, onion, paprika, oregano, cumin and all the other stuff to the pot.

Cover pot while you saute the mushrooms in butter. Brown and drain the ground beef. Toss all this stuff into the same cauldron that has the other junk mentioned above.

Cook 1 1/2 hours on medium to low heat. Keep covered. Skim oil/fat from top. Mix flour and a little water to make a thin paste. Stir into chili to thicken.

Serve in bowls as is or add grated sharp Cheddar cheese and/or sour cream and a few extra slices of jalapenos to each serving.