Stevie’s chili heat cauldron

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When I was growing up, my brother Stevie’s ability to enjoy spicy food was legendary. Then I discovered Szechuan and Thai and Indian food. Now I like my chili 4-star hot, too, and I’m excited to have his original recipe.

Regarding the following recipe, Stevie says, “I usually make a big pot and freeze some.” He leaves the seeds in the jalapenos, which makes it nice and spicy. As he says, if you remove the seeds from the jalapenos, you might as well just use a green bell pepper! And his comment about the beans was, “Never use pintos=gas X.” Interpret that one as you will…my brother has some strange and interesting talents.

Brown 1 lb ground beef or turkey…drain the fat.
And add a big diced onion and about 10 diced jalepenos and saute until the onion is tender.
Put this in a large pot (a Dutch oven is good) and add 2 cans of chili bean, 2 cans tomato sauce, 1 can diced tomatoes (not drained), and 1 large can of mushrooms (drained).

Season to taste with chili powder and and simmer for couple of hours.

Says Stevie, “Adjust depending on the # you are feeding, and serve with the crackers of your choice. oyster crackers work and grated cheese can be scattered on top as well….”