1 lb Stew beef 2 ea Chipotle peppers, chopped
1 cn Brooks Chili Hot Beans 2 ea Poblano peppers, chopped
16 oz Tomatoes, drained & chopped 1 ts Salt
16 oz Tomato sauce 1 tb Black pepper, ground
1 c Onion, chopped 1 ts Basil
1 ea Bell pepper, chopped 1 ts Oregano
6 ea Cloves garlic, crushed 1 ts Hot paprika
3 ea Jalapeno peppers, chopped 1 ts White pepper, ground
3 ea Hungarian peppers, chopped 2 tb Tabasco sauce
1 ea Habanero pepper, chopped 2 tb Worcestershire sauce
2 ea Ancho pepper, crushed 4 tb Mexene chili powder
3 ea Hot banana pepper, chopped 1 ts Cumin, ground
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 —–