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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Stew beef |
| 1 Dose | Brooks Chili Hot Beans |
| 16 x ca. 30 g | Tomatoes, drained & chopped |
| 16 x ca. 30 g | tomato sauce |
| 1 Tasse | 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 Teelöffel | salt |
| 1 Esslöffel | black pepper ground |
| 1 Teelöffel | basil |
| 1 Teelöffel | oregano |
| 1 Teelöffel | paprika hot |
| 1 Teelöffel | White pepper ground |
| 2 Esslöffel | tabasco sauce |
| 2 Esslöffel | Worcestershire Sauce |
| 4 Esslöffel | Mexene chili powder |
| 1 Teelöffel | Cumin ground |
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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.
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