1 lb Stew beef
1 can Brooks Chili Hot Beans
16 oz Tomatoes, drained & chopped
16 oz Tomato sauce
1 cup Onion, chopped
1 Bell pepper, chopped
6 Cloves garlic, crushed
3 Jalapeno peppers, chopped
3 Hungarian peppers, chopped
1 Habanero pepper, chopped
2 Ancho pepper, crushed
3 Hot banana pepper, chopped
2 Chipotle peppers, chopped
2 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
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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. Posted to MM-Recipes Digest V4 #306 by BobbieB1@aol.com on Nov 26, 1997
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