8 Pepper Chili (Spicy!)

From: sbrown@symcom.math.uiuc.edu (Scott Brown)
Date: 24 Sep 1993 22:03:48 GMT

I haven't made this in some time, as we haven't been eating
meat for the last year and some. It makes a big pot of very
meaty, spicy chili (You may find that you can make use of
more than 8 kinds of peppers, but using fewer is discouraged!)

   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

   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.


   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 

   (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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