| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Chili, Soups/stews |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew beef |
| 1 |
cn |
Brooks Chili Hot Beans |
| 16 |
oz |
Tomatoes, drained & chopped |
| 16 |
oz |
Tomato sauce |
| 1 |
c |
Onion, chopped |
| 1 |
|
Bell pepper, chopped |
| 6 |
|
Cloves garlic, crushed |
| 3 |
|
Jalapeno peppers, chopped |
| 3 |
|
Hungarian peppers, chopped |
| 1 |
|
Habanero pepper, chopped |
| 2 |
|
Ancho pepper, crushed |
| 3 |
|
Hot banana pepper, chopped |
| 2 |
|
Chipotle peppers, chopped |
| 2 |
|
Poblano peppers, chopped |
| 1 |
ts |
Salt |
| 1 |
tb |
Black pepper, ground |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
Hot paprika |
| 1 |
ts |
White pepper, ground |
| 2 |
tb |
Tabasco sauce |
| 2 |
tb |
Worcestershire sauce |
| 4 |
tb |
Mexene chili powder |
| 1 |
ts |
Cumin, ground |
INSTRUCTIONS
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 - 2 hours. Stir occasionally.
Serve with tortilla chips, shredded cheddar cheese and sour cream.
Posted to MM-Recipes Digest V4 #306 by BobbieB1@aol.com on Nov 26, 1997
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