Eight Pepper Chili

Ingredients

1 lb stew beef
2 chipotle peppers
1 package brooks chili beans
2 poblano peppers
16 oz tomatoes
1 ts salt
16 oz tomato sauce
1 tb black pepper
1 c onion
1 ts basil
1 bell pepper
1 ts oregano
6 garlic
1 ts paprika
3 jalapeno peppers
1 ts pepper
3 hungarian peppers
2 tb tabasco sauce
1 habanero pepper
2 tb worcestershire sauce
2 ancho pepper
4 tb mexene chili powder
3 banana pepper
1 ts cumin

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 ----