8 PEPPER CHILI


1 pound of beef for stew
1 can hot-n-spicy chili beans
1 (16-oz.) can tomatoes, drained and chopped
1 (16-oz.) can tomato sauce
1 cup onion, chopped
¾ cup green pepper, chopped
6 cloves garlic, crushed
3 jalapeno peppers, chopped
4 assorted hot peppers (banana, habenero, Hungarian, etc.)
Salt
Pepper
1 tsp. chili powder
1 tsp. basil
1 tsp. oregano
1 tsp. paprika
1 tsp. white pepper
1 Tbsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
Tortilla chips
Cheddar cheese, shredded
1 Tbsp. sour cream


1. Cut beef into medium size cubes. Chop onion and peppers, crushed garlic

2. In a large pot, cook the beef, onion, peppers, and garlic until beef is browned. Add Worcestershire and Tabasco to taste and cook until vegetables are tender, do not drain.

3. Stir in tomatoes, tomato sauce, and beans. Add remaining spices to taste.

4. Reduce heat to LOW and cook, covered, 1-2 hours. Stir occasionally.

5. Serve with tortilla chips, and top each bowl with a sprinkle of shredded cheese and sour cream.