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  Recipe Home » Soups » Eight Pepper Chili
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  Eight Pepper Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
1 lb Stew beef
1 can Brooks Chili Hot Beans
16 oz Tomatoes, drained & chopped
16 oz Tomato sauce
1 cup Onion, chopped
1 each Bell pepper, chopped
6 each Cloves garlic, crushed
3 each Jalapeno peppers, chopped
3 each Hungarian peppers, chopped
1 each Habanero pepper, chopped
2 each Ancho pepper, crushed
3 each Hot banana pepper, chopped
2 each Chipotle peppers, chopped
2 each Poblano peppers, chopped
1 tsp Salt
1 tbsp Black pepper, ground
1 tsp Basil
1 tsp Oregano
1 tsp Hot paprika
1 tsp White pepper, ground
2 tbsp Tabasco sauce
2 tbsp Worcestershire sauce
4 tbsp Mexene chili powder
1 tsp Cumin, ground
Instructions:
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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