ERNIE'S MODIFIED TEX-MEX CHILI
or
HANG on to YOUR HAT CHILI.

2 lb. lean chuck, chili ground
2 lb. lean chuck, cubed
2 lbs. pork loin, cubed
2 lbs. pepperoni or kielbasa, sliced (1/4" slices)
3 onions, chopped
1 garlic head, minced
2 scotch bonnet/habanero peppers minced
(this is where you need to use those plastic gloves)
2 red/yellow sweet peppers diced.
1 (6 ounce) can tomato sauce.
1 (10-12 ounce) can peeled tomatoes.
7 T chili powder
4 T ground cumin
1 T ground oregano
2 T paprika
1 tsp. mole powder
2 T ground chili peppers
1 (10 ounce) can beef bouillon
2 (12 ounce cans) beer
Salt to taste.

Method: Brown meat till fat cooks off. Transfer to a large
pot. Sauté onion, garlic & peppers in pan drippings until
tender. Add tomato sauce - mix well. Add remaining
ingredients - mix well. Simmer 2-3 hours adding water (if
needed) stirring occasionally.

Try out the following:
About 30 minutes before serving add: 2 tsp. mustard

Careful with those peppers, I really meant it.
&
Bon Apetit!

T = tablespoon

Copyright © 2006 by Ernest Samuel Leibovitz