Eight Pepper Chili

Name: Eight Pepper Chili
Cook time: P1H
Total time: P2H
Yield: 1
Cuisine: Mexican
Ingredients: stewing beef; chipotle chili peppers; chili beans; poblano peppers; tomatoes; salt; tomato sauce; black pepper; onions; basil; sweet red bell peppers; oregano; garlic; paprika; jalapeño pepper; white pepper; hungarian peppers; red hot pepper sauce; habanero chili peppers; worcestershire sauce; ancho chilies; chili powder; banana peppers; cumin

Submitted by chattykathy

YIELD

1 batch

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

POUND STEWING BEEF

EACH CHIPOTLE CHILI PEPPERS
chopped *

CAN CHILI BEANS
hot *

EACH POBLANO PEPPERS
chopped *

OUNCES TOMATOES
drained and chopped

TEASPOON SALT

OUNCES TOMATO SAUCE

TABLESPOON BLACK PEPPER

CUP ONIONS
chopped

TEASPOON BASIL *

EACH SWEET RED BELL PEPPERS

TEASPOON OREGANO

CLOVES GARLIC
crushed

TEASPOON PAPRIKA
hot

EACH JALAPEÑO PEPPER
chopped *

TEASPOON WHITE PEPPER

EACH HUNGARIAN PEPPERS
chopped *

TABLESPOONS RED HOT PEPPER SAUCE *

EACH HABANERO CHILI PEPPERS
chopped *

TABLESPOONS WORCESTERSHIRE SAUCE

EACH ANCHO CHILIES
crushed *

TABLESPOONS CHILI POWDER

EACH BANANA PEPPERS
hot, chopped

TEASPOON 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.