From: email@example.com (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. 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. Enjoy!
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