Recipe#3283

Title: 08 Chile

Newsgroups: rec.food.recipes 
 From: sbrown@symcom.math.uiuc.edu (Scott Brown) 
 Subject: Recipe: 8 Pepper Chili (Spicy!) 
 Message-ID: <27vqs4$pqs@vixen.cso.uiuc.edu> 
 Organization: University of Illinois at Urbana 
 Date: 24 Sep 1993 22:03:48 GMT 

I haven't made this in some time, as we haven't been eating
 meat for the last year and some. It makes a big pot of very
 meaty, spicy chili (You may find that you can make use of
 more than 8 kinds of peppers, but using fewer is discouraged!)
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 1 lb       beef for stew
 1 can   Brooks hot-n-spicy chili beans
 1 can   (16 oz)  tomatoes, drained and chopped
 1 can   (16 oz)  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...
 spices: salt, pepper, chili powder, basil, oregano, paprika,
    white pepper, tabasco sauce, worcestershire sauce
 tortilla chips
 shredded cheddar cheese
 sour cream
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 Cut beef into medium size chunks (about bite-size).
 Chop onion and peppers, crush garlic. 
 (you may wish to leave a few of the peppers
 whole, or halved, just cleaning out the seeds)
 In a large pan (I use a dutch oven, about 6 qt) 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.
 (At this point, I put the base to our wok over the burner
 and set the pan on top to cook it very gently for a couple
 of hours. Your mileage may vary.)
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 Serve with tortilla chips, and top each
 bowl with a sprinkle of shredded cheddar
 and a Tbsp. of sour cream. 
 Enjoy!
 Scott Brown