Eight Pepper Chili

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 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 t salt
1 T black pepper, ground
1 t basil
1 t oregano
1 t hot paprika
1 t white pepper, ground
2 T tabasco sauce
2 T worcestershire sauce
4 T mexene chili powder
1 t 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.