chili with heart

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By: John Reed

Servings: 10-15 cups but start small

1-2 lb steak, cubed

2 lg (bigger than 12oz) cans of tomatoes diced or crushed or 3-4 whole tomatoes hand crushed

1 can Ro*tel hot or original depending on tastes

1 lg onion diced red or white or yellow

1 handful of fresh mushrooms or 1 can mushrooms if you like them otherwise disregard

1 yellow and/or red pepper diced

1 sm can chipotle peppers

3 green onions diced

3 jalepeno peppers finely diced or 1 habanero pepper really finely diced (don’t touch with fingers–use gloves or fork)

1 tbs Worcestershire sauce

1 tsp lemon juice

2 tbs diced garlic or 2 diced garlic bulbs

1 tsp sea salt

1 tsp ground pepper

1 tbs almond butter

1/2 cup brown sugar

Instructions: Use large pan or crock pot

Brown ground beef or steak cubes

Add all other ingredients to pan or pot and add browned meat when done.

Stir all ingredients enough to ensure a good mix

Place on medium or lower heat till bubbling or on high in crock pot till bubbling then turn both down to warm…

Notes: Important to make sure all ingredients are thoroughly mixed and that the hot peppers are really finely diced. Habanero(s) need to be cut up the size of sprinkles if possible so as to avoid possible heartbreak for the faint of said heart.
Great for cold weather but recommend smaller serving sizes to begin.

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