HOT 4-Pepper Chili
Posted: Tue Oct 25, 2011 6:12 pm
This might be my initial contribution to this here forum, and it's not for the timid. If making chili is comparable to brewing beer, then I definitely didn't take mvscal's advice and practice subtlety. This may not win any chili cook-offs, but it will give the sweat glands a workout.
2 lbs stew beef, cut into small chunks
1 small to medium chopped onion (I used a sweet one)
2 cloves of garlic, minced
1 cup finely chopped cilantro
2 Anaheim chili peppers
3 habanero peppers
4 jalapeno peppers
6 dried chipotle peppers
2 cans of kidney beans, drained & rinsed
1 jar of hot salsa
1 can of tomato sauce
1 can of stewed Mexican-style tomatoes
3 tbsp chili powder
1 tbsp cayenne pepper
Brown the beef & drain the fat. I sliced half of each type of pepper, and split open the rest so the seeds could easily escape into the mixture. Threw everything into a crock pot and let it cook overnight. Very tasty and quite spicy, but not quite to the point of pain & suffering.
2 lbs stew beef, cut into small chunks
1 small to medium chopped onion (I used a sweet one)
2 cloves of garlic, minced
1 cup finely chopped cilantro
2 Anaheim chili peppers
3 habanero peppers
4 jalapeno peppers
6 dried chipotle peppers
2 cans of kidney beans, drained & rinsed
1 jar of hot salsa
1 can of tomato sauce
1 can of stewed Mexican-style tomatoes
3 tbsp chili powder
1 tbsp cayenne pepper
Brown the beef & drain the fat. I sliced half of each type of pepper, and split open the rest so the seeds could easily escape into the mixture. Threw everything into a crock pot and let it cook overnight. Very tasty and quite spicy, but not quite to the point of pain & suffering.
