From pepper guru Butch Taylor. Read more about Taylor and his supremely hot peppers here.
Yield: 2 servings
Ingredients:
1 + ½ lbs. cubed sirloin, chuck tender, or ground meat (chili grind if available)
2 tbsp. olive oil or vegetable oil
1 tsp. black pepper
½ tsp. red pepper
1 + ½ tsp. paprika
1 tsp. oregano
1 tsp. basil
2 tsp. cumin
1 med/large yellow onion, chopped
4 cloves garlic, chopped
4 jalapeños, chopped
½ bell pepper, chopped
1 Ancho pepper (they also sell them as chopped chiles in cans), roasted, peeled, and chopped
½ cup celery, chopped
2, 10 oz. cans Rotel tomatoes
1, 10.5 oz. can chicken broth
1, 10.5 oz. can beef broth
1, 15 oz. can Ranch Style beans with gravy
1, 15 oz. can red kidney beans, drained
1, 15 oz. can black beans, drained
4 tbsp. chili powder (Gebhardt, Tones, or Adams are the best)
1 tsp. season-all seasoning
Method:
1. Brown meat and onion in oil. Add remaining vegetables, 1 can chicken broth, 1/2 can of beef broth, Rotel tomatoes, beans, and seasonings, reserving the season-all seasoning and garlic till the end of cooking.
2. Simmer for 1 + ½ hours. If it becomes too thick, thin it with the remaining beef broth.
3. Add the garlic and season-all; test for saltiness; add more if needed. Simmer for 1/2 hour more.
Usually served with crackers, corn chips, chopped green onion, and shredded cheese if desired.
