---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Eight Pepper Chili
 Categories: Chili, Soups/stews, Hot
      Yield: 6 Servings
 
      1 lb Stew beef                           2 ea Chipotle peppers, chopped
      1 cn Brooks Chili Hot Beans              2 ea Poblano peppers, chopped
     16 oz Tomatoes, drained & chopped         1 ts Salt
     16 oz Tomato sauce                        1 tb Black pepper, ground
      1 c  Onion, chopped                      1 ts Basil
      1 ea Bell pepper, chopped                1 ts Oregano
      6 ea Cloves garlic, crushed              1 ts Hot paprika
      3 ea Jalapeno peppers, chopped           1 ts White pepper, ground
      3 ea Hungarian peppers, chopped          2 tb Tabasco sauce
      1 ea Habanero pepper, chopped            2 tb Worcestershire sauce
      2 ea Ancho pepper, crushed               4 tb Mexene chili powder
      3 ea Hot banana pepper, chopped          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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