8 Pepper Chili (Spicy!)

symcom.math.uiuc.edu (Scott Brown)

24 Sep

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)

6 qt

1/2 to

Tbsp. worcestershire and tabasco to taste and cook until vegetables are tender.

1 tsp. each of basil, oregano, paprika

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.) -

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Serve with tortilla chips, and top each bowl with a sprinkle of shredded cheddar

and a Tbsp. of sour cream. Enjoy!