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Eight Pepper Chili Recipe

by Global Cookbook

Ingredients

1 lb Stew beef 1 can Brooks Chili Warm Beans 16 ounce Tomatoes, liquid removed & minced 16 ounce Tomato sauce 1 c. Onion, minced 1 x Bell pepper, minced 6 x Cloves garlic, crushed 3 x Jalapeno peppers, minced 3 x Hungarian peppers, minced 1 x Habanero pepper, minced 2 x Ancho pepper, crushed 3 x Warm banana pepper, minced

2 x Chipotle peppers, minced 2 x Poblano peppers, minced 1 tsp Salt 1 Tbsp. Black pepper, grnd 1 tsp Basil 1 tsp Oregano 1 tsp Warm paprika 1 tsp White pepper, grnd 2 Tbsp. Tabasco sauce 2 Tbsp. Worcestershire sauce 4 Tbsp. Mexene chili pwdr 1 tsp Cumin, grnd

Directions

1. Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic.
2. In a large pan (about 6 qts, non-reactive) cook the beef, onions, peppers and garlic till the beef is browned. Add in the worcestershire and tabasco. Cook till vegetables are tender.
3. Don't DRAIN!
4. Stir in tomatoes, tomato sauce and beans. Add in the remaining spices. Use more or possibly less chili pwdr to taste.
5. Reduce heat to low and cook covered, 1 - 2 hrs. Stir occasionally.
6. Serve with tortilla chips, shredded cheddar cheese and lowfat sour cream.

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