Wat's Extra Hot Chili for the 1996 Chili Party!

4 lb. lean, coarse ground beef.
1.5 medium chopped Onions.
4 cloves chopped Garlic.
1 cup dark, rich, Chili Powder.
2 heaping tablespoons Cumin.
1 teaspoon Habanero powder.
1 cup Anjies chilies.
2 oz. Jalepeno Chipoltes.
24 oz. canned Tomato Sauce.
32 oz. Water
3 teaspoons Salt.
2 teaspoons Mexican Oregano.
2 tablespoons chopped Cilantro
4 whole Jalapenos.
1/2 lb. chopped fresh jalapenos.
1 teaspoon Schezuan pepper.
4 whole Habaneros.
1/5 lb. chopped Habaneros.
4 oz dried habaneros.
8 oz. fresh Serranos, 10 whole and the rest chopped.
4 peeled roasted green chilis.
1 whole Fresno.
3 chopped Fresnos.
1 large chopped Green Bell Pepper.
3 Hot Cherry Peppers, sliced.
2 large Poblanos, hickory smoked and chopped.
1 Cubanella, hicory smoked and chopped.
1 tablespoon corn flour.
Beans (TBD)
Dutch Bell Peppers, various colors (TBD)

Brown the meat, onions, and garlic in a large skillet. Add all the other ingredients except the flour and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. For best flavor, refrigerate the chili for a day or two before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. Add beans and colored bell peppers to taste, just before refrigerating. Any or all of pinto, black, and kidney are good.

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