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Eight Pepper Chili

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb Stew beef

    2. 2 ea Chipotle peppers, chopped

    3. 1 cn Brooks Chili Hot Beans

    4. 2 ea Poblano peppers, chopped

    5. 16 oz Tomatoes, drained & chopped

    6. 1 ts Salt

    7. 16 oz Tomato sauce

    8. 1 tb Black pepper, ground

    9. 1 c Onion, chopped

    10. 1 ts Basil

    11. 1 ea Bell pepper, chopped

    12. 1 ts Oregano

    13. 6 ea Cloves garlic, crushed

    14. 1 ts Hot paprika

    15. 3 ea Jalapeno peppers, chopped

    16. 1 ts White pepper, ground

    17. 3 ea Hungarian peppers, chopped

    18. 2 tb Tabasco sauce

    19. 1 ea Habanero pepper, chopped

    20. 2 tb Worcestershire sauce

    21. 2 ea Ancho pepper, crushed

    22. 4 tb Mexene chili powder

    23. 3 ea Hot banana pepper, chopped

    24. 1 ts Cumin, ground

    Instructions Jump to Ingredients ↑

    1. Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic. In a large pan (about 6 quarts, non-reactive) cook the beef, onions, peppers and garlic until the beef is browned. Add the worcestershire and tabasco. Cook until vegetables are tender. DO NOT DRAIN! Stir in tomatoes, tomato sauce and beans. Add the remaining spices. Use more or less chili powder to taste. Reduce heat to low and cook covered, 1 - 2 hours. Stir occasionally. Serve with tortilla chips, shredded cheddar cheese and sour cream. Recipe by: ??? Entered by Roy Olsen roy@indy.net --

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