| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
American, Beef, Casseroles, Hot & spicy, Luncheon |
8 |
Servings |
INGREDIENTS
| 8 |
lb |
Beef |
| 3 |
lg |
Green pepper; chopped |
| 2 |
lg |
Onions; chopped |
| 5 |
tb |
Chili seasoning |
| 1 |
ts |
Salt |
| 2 |
ts |
Pepper |
| 1 |
ts |
Cumin |
| 3 |
ts |
Cayenne pepper |
| 1 |
ts |
Allspice |
| 6 |
tb |
Worcestershire sauce |
| 4 |
|
16Oz Cans tomatoes; drained, liquid reserved |
| 1 |
oz |
Semisweet chocolate |
| 3 |
c |
Pepperocini peppers; coarsely chopped |
| 2 |
c |
Jalapeno peppers; chopped |
| 2 |
tb |
Sugar |
| 2 |
|
16Oz Cans tomato paste |
| 2 |
tb |
Mustard |
|
|
Tabasco sauce; to taste |
| 3 |
|
Bay leaves |
INSTRUCTIONS
1. Cut beef into cubes or strips; trim fat and discard. Melt 2 to 4
tablespoons butter in a pot. Add meat, green peppers and onions; simmer
until onions are transparent. Add chili seasoning, salt, pepper, cumin,
cayenne pepper, allspice, worcestershire sauce and enough of the reserved
tomato juice to cover meat. Stir constantly until well blended. Add
chocolate; stir until well blended. Add chocolate; stir until melted. Add
tomatoes, pepperoncini, jalapeno peppers sugar, tomato paste, mustard, any
remaining tomato liquid, tabasco and bay leaves. Simmer, stirring
occasionally until done.
NOTES : Also added about 1 cup of wine and 4 Habeneros...ummmm!
Recipe by: Virginian Pilot
Posted to TNT Recipes Digest, Vol 01, Nr 973 by Luke Murden
<lmurden@visi.net> on Jan 28, 1998
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