Eight Pepper Chili
Yield
1 batchPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
stewing beef
|
|
| 2 | each |
chipotle chili peppers
chopped |
*
|
| 1 | can |
chili beans
hot |
* |
| 2 | each |
poblano peppers
chopped |
*
|
| 16 | ounces |
tomatoes
drained and chopped |
|
| 1 | teaspoon |
salt
|
|
| 16 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | cup |
onions
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | teaspoon |
oregano
|
|
| 6 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
paprika
hot |
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 1 | teaspoon |
white pepper
|
|
| 3 | each |
hungarian peppers
chopped |
* |
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | each |
habanero chili peppers
chopped |
* |
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | each |
ancho chilies
crushed |
*
|
| 4 | tablespoons |
chili powder
|
|
| 3 | each |
banana peppers
hot, chopped |
|
| 1 | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
stewing beef
|
|
| 2 | each |
chipotle chili peppers
chopped |
*
|
| 1 | can |
chili beans
hot |
* |
| 2 | each |
poblano peppers
chopped |
*
|
| 462.4 | ml/g |
tomatoes
drained and chopped |
|
| 5 | ml |
salt
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 15 | ml |
black pepper
|
|
| 237 | ml |
onions
chopped |
|
| 5 | ml |
basil
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 5 | ml |
oregano
|
|
| 6 | cloves |
garlic
crushed |
|
| 5 | ml |
paprika
hot |
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 5 | ml |
white pepper
|
|
| 3 | each |
hungarian peppers
chopped |
* |
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 1 | each |
habanero chili peppers
chopped |
* |
| 3E+1 | ml |
worcestershire sauce
|
|
| 2 | each |
ancho chilies
crushed |
*
|
| 6E+1 | ml |
chili powder
|
|
| 3 | each |
banana peppers
hot, chopped |
|
| 5 | ml |
cumin
ground |
|
Directions
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 to 2 hours. Stir occasionally.
Serve with tortilla chips, shredded cheddar cheese and sour cream.
