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8 Pepper Chili
1 lb beef for stew
1 can hot-n-spicy chili beans
16 oz can tomatoes, drained and chopped
16 oz can 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, etc)
salt
pepper
chili powder
basil
oregano
paprika
white pepper
Tabasco sauce
Worcestershire sauce
tortilla chips
shredded cheddar cheese
sour cream
Cut beef into medium size cubes. Chop onion and peppers, crush
garlic.
In a large pot, cook the beef, onion, peppers and garlic until beef
is browned. Add 1/2 to 1 Tbsp. worcestershire and tabasco to taste
and cook until vegetables are tender. Do not drain.
Stir in tomatoes, tomato sauce, and beans. Add remaining spices to
taste (about 1 tsp. each of basil, oregano, paprika), not too much
salt. Reduce heat to low and cook, covered, 1-2 hours. Stir
occasionally.
Serve with tortilla chips, and top each bowl with a sprinkle of
shredded cheddar and a Tbsp. of sour cream.
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08 Chile