Eight pepper chili Recipe

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Eight pepper chili

Artist:	_	Yield:	6
Categories:	Chili, Herbs & Spices, Hot & Spicy, Soups & Stews	Rating:	0
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Ingredients:

1	lbs	Stew beef
1	can	Brooks Chili Hot Beans
16	oz	Tomatoes, drained & chopped
16	oz	Tomato sauce
1	cup	Onion, chopped
1	each	Bell pepper, chopped
6	each	Cloves garlic, crushed
3	each	Jalapeno peppers, chopped
3	each	Hungarian peppers, chopped
1	each	Habanero pepper, chopped
2	each	Ancho pepper, crushed
3	each	Hot banana pepper, chopped
2	each	Chipotle peppers, chopped
2	each	Poblano peppers, chopped
1	tsp	Salt
1	tbsp	Black pepper, ground
1	tsp	Basil
1	tsp	Oregano
1	tsp	Hot paprika
1	tsp	White pepper, ground
2	tbsp	Tabasco sauce
2	tbsp	Worcestershire sauce
4	tbsp	Mexene chili powder
1	tsp	Cumin, ground

Procedures:

1	Cut the beef into medium sized chunks.
2	Chop the onion and peppers.
3	Crush the garlic.
4	In a large pan (about 6 quarts, non-reactive) cook the beef, onions, peppers and garlic until the beef is browned.
5	Add the worcestershire and tabasco.
6	Cook until vegetables are tender.
7	Do not drain! stir in tomatoes, tomato sauce and beans.
8	Add the remaining spices.
9	Use more or less chili powder to taste.
10	Reduce heat to low and cook covered, 1 - 2 hours.
11	Stir occasionally.
12	Serve with tortilla chips, shredded cheddar cheese and sour cream