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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe by: "A1 Hot Food Group"
Servings: Feeds about 6 hungry folk
4 to 5 pounds buffalo or beef, cut into ½ to 1 in. cubes (any cut of beef will do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large, hot chile peppers (habanero, scotch bonnet, cayenne, or tabasco), seeded and chopped
2-28 ounce. cans diced tomatoes, drained
8 cloves garlic, crushed or minced
1-15 ounce. can tomato sauce
1 can beef broth
2 tablespoon Worcestershire sauce
8 tablespoon chili powder (or to taste)
1 tablespoon salt
1 teaspoon. black pepper
1 tablespoon sugar
2 tablespoon ground cumin
1 teaspoon. dried marjoram leaves
1 tablespoon dried Mexican oregano leaves
2 tablespoon masa harina
3 tablespoon tapioca thickener
Preheat oven to 250°F. Place beef, peppers and other vegetables in large Dutch oven or enameled roasting pan, and mix together (do not brown meat). Thoroughly blend seasoning mix ingredients together in a bowl (mixer or blender recommended). Pour Seasoning Mix over ingredients in Dutch oven/roasting pan and mix well. Cover and place pan in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.
Serve with your favorite chili condiments, such as pinto beans, pasta, shredded cheese, fresh chopped red onions, sliced jalapeño peppers, hearty homemade bread, crackers and assorted hot sauces.