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    Motor Squad Heat Chili

    Source of Recipe

    John TOH BB

    List of Ingredients

    1 and 1/2 lbs of ground beef
    2 medium green peppers
    2 large onions (not Bermudas)
    8-15 jalepeno peppers
    1 large can of kidney beans
    1 16oz can of "tomatoes for cooking"
    1 small can of black beans
    Two 29oz. cans of tomato sauce
    1/2 tsp of garlic (or to taste)
    1 packet of "Sweet n Low"
    1 capful of Liquid Smoke
    1 tbls of Worcester sauce
    1 tbls of A-1 Steak Sauce
    4 tbls of BBQ sauce
    1.5 oz. of chili powder
    1 tsp of cumin
    1 tsp of cinnamon
    1 tsp of allspice or 1/2 tsp of cinnamon
    1 tbl of Cayenne pepper (or to taste)
    1 tbls of Lawry's Seasoned Salt (or its equivalent)
    1 tbls of pepper
    2 tbls of vinegar
    1 cup of beer


    Brown the ground beef and break up to fine pieces while browning. DRAIN ALL GREASE. Mince up (easy with a food processor) the onions, green peppers, and jalepenos. Add the minced stuff to the hamburger. Drain the juices to the cans of kidney and pinto beans and "cooking tomatoes". Also, while the whole tomatoes are in the can, take a knife and mince them up also. Add all of these and remaining ingredients, stir well, and bring chili to a boil. Simmer at lowest heat while covered for two hours. Serve up with tortilla chips and shredded cheddar cheese for topping if desired.

    Serving Suggestions:

    Have separate bowls of chopped onions and grated cheddar cheese to use as toppings. The chili's "heat" sneaks up on you so make the cold beer or non-alcoholic beverage readily available. Also, leftovers (if there are any) can be happily frozen.




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