- From: sbrown
symcom.math.uiuc.edu (Scott Brown)
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
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)
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!