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Categories:
stewing beef chipotle chili peppers chili beans peppers tomatoes salt tomato sauce black pepper onions basil sweet red bell peppers oregano garlic paprika jalapeno pepper white pepper peppers red hot pepper sauce habanero chili peppers Worcestershire sauce chili powder banana peppers Cumin ground
Viewed: 31 - Published at: 8 years agoIngredients
- 1 pound stewing beef
- 2 each chipotle chili peppers chopped
- 1 can chili beans hot
- 2 each poblano peppers chopped
- 16 ounces tomatoes drained and chopped
- 1 teaspoon salt
- 16 ounces tomato sauce
- 1 tablespoon black pepper
- 1 cup onions chopped
- 1 teaspoon basil
- 1 each sweet red bell peppers
- 1 teaspoon oregano
- 6 cloves garlic crushed
- 1 teaspoon paprika hot
- 3 each jalapeno pepper chopped
- 1 teaspoon white pepper
- 3 each hungarian peppers chopped
- 2 tablespoons red hot pepper sauce
- 1 each habanero chili peppers chopped
- 2 tablespoons worcestershire sauce
- 2 each ancho chilies crushed
- 4 tablespoons chili powder
- 3 each banana peppers hot, chopped
- 1 teaspoon cumin ground
Method
- 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.
