EIGHT PEPPER CHILI

      Title: EIGHT PEPPER CHILI
  Categories: Chili, Soups/stews, Hot
       Yield: 6 Servings
  
       1 lb Stew beef
       1 cn Brooks Chili Hot Beans
      16 oz Tomatoes, drained & chopped
      16 oz Tomato sauce
       1 c  Onion, chopped
       1 ea Bell pepper, chopped
       6 ea Cloves garlic, crushed
       3 ea Jalapeno peppers, chopped
       3 ea Hungarian peppers, chopped
       1 ea Habanero pepper, chopped
       2 ea Ancho pepper, crushed
       3 ea Hot banana pepper, chopped
       2 ea Chipotle peppers, chopped
       2 ea 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
  
   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.
   
   Recipe by: ??? Entered by Roy Olsen roy@indy.net
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