Ingredients
- 6 garlic (cloves)
- 3 banana pepper (hot)
- 3 hungarian peppers
- 3 jalapeno peppers
- 2 chipotle peppers
- 2 ancho pepper
- 2 poblano peppers
- 1 bell pepper
- 1 habanero pepper
- 450 gr stew beef
- 450 ml tomato sauce
- 300 gr tomatoes
- 120 gr onion
- 34 gr mexene chili powder
- 30 ml worcestershire sauce
- 30 ml tabasco sauce
- 8 gr black pepper
- 3 gr pepper (white)
- 3 gr salt
- 2 gr paprika (hot)
- 2 gr oregano
- 2 gr cumin
- 1 gr basil
- 1 package brooks chili beans (hot)
Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic. In a large pan (about 6 litre , 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 ----
