rubby's "so you've got too many peppers in your garden" chili
categories:  Beef   

Prepared: 2007-08-16

i put this chili recipe together because as the title suggests, I had too many peppers (a problem that I hope happens even gardening season) and i didn't know what else to do with them. I would definately make this again... it turn out quite spicy, but at the same time not insanely hot!

Ingredients:

• 3 pounds lean ground beef
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 3 cups can tomato sauce
• 1 can tomato paste
• 1 cups water
• 1 large onion
• 3 cloves garlic
• 3 tablespoons ground yellow corn meal
• 1 tablespoon ground cayenne pepper
• 4 tablespoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• and of course peppers...
  when I made this batch i included:
  • 1 green pepper
  • 1 chocolate pepper
  • 2 banana peppers
  • 1 inferno pepper
  • 4 jalapeno peppers
  • 2 habanero peppers
• lime flavoured tortilla chips

Preparation:

• Place the beef in a skillet over medium heat, and cook until evenly brown.
• Drain grease.
• In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water.
• Bring to a boil, and reduce heat to low.
• In a food processor, finely chop all the peppers, onion, and garlic.
• Mix into the pot.
• Mix in the cooked beef.
• Stir in corn meal.
• Season with cayenne pepper, chili powder, salt, black pepper, and sugar.
• Cook 45 minutes to 1 hour, stirring occasionally.
• serve with lime flavoured tortilla chips.