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Big, Hot, Manly Chili Recipe

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This recipe for Big, Hot, Manly Chili, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer and Tom Schadle
Added: Friday, November 9, 2007



2-3 lbs. Steak
6-12 Peppers
1-2 large onions, chopped
1 can Red Beans
1 can Black Beans
1 can White Beans
1 12 oz. bottle Beer
1/2 cup Water or Beef Broth
2+ tbsp. Hot Sauce
2 tbsp. Chili Powder
1 tbsp. Cayenne Pepper
1 tbsp. Crushed Red Pepper

Diced white Onion
Shredded Extra-Sharp Cheddar Cheese

You can use any variety of steak, but avoid tough cuts like skirt steak. Cut the steak into bite-sized (1-inch) chunks.

Buy a wide variety of peppers, at least one of each kind the store has available. Make sure to include hot peppers like jalapeno, habanero, and scotch bonnet. Stem and seed each pepper, and chop into small pieces.

Mix all the ingredients together in a large stock pot or crock pot. Don't drain or rinse the beans; dump the whole can in. Gently simmer on low for at least 8 hours, until meat is so tender it has almost disintegrated. Stir once per hour or so, adding liquid (water or beef broth) if needed (although you want the Chili nice and thick, and it does create its own liquid over time).

Spoon a serving into a bowl and top with diced onions and shredded cheese. Serve with lots of fresh, crusty bread and have lots of ice cold beverages handy.




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