|
Okay here we go!
1 to 1/12 lbs sirloin either chili grind or cubed
1 full head of garlic
5 or 6 shallots
1 white onion
1 purple onion
1 yellow onion
chives to tase (optional)
1 habinaro pepper ( to taste as this is a somewhat nuclear pepper!)
1 to 2 Jallapenio (to taste)
1 yellow wax pepper
1 green pepper
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 can black beans
1 can kidney beans
1 can white beans
1 can pinto beans
All spices to taste...
Cumin (a must)
Chili powder
Celery seed and Celery salt
Salt
Course ground black pepper
Sugar
Start the beans on low heat. Add half the head of garlic to beans after crushing the garlic cloves.
in olive oil (or what ever you prefer) sautee the onions and set aside, then do the same with the bell peppers and half of each hot pepper. I add the remianijng hot peppers near the end to adjust the heat depending on my mood or stomach condition!
I start adding seasoning to the beans a little at a time to flavor adjusting as I go!
Brown the meat and add about an hour before completion and add all the onions and peppers at the end so the individual flavors dont dilute too much. I do this after all the seasonings have had a couple house or so to co-mingle with the beans and meat and have been adjusted to taste. The last thing is to check my gut and see how bold I am feeling and add the rest of the hot peppers to tase and then simmer for an hour or so.
The grate a ton of extra sharp chedder and dice up onion of chopice to top! Oh and I also add a bit of regular sugar at the end to adjust for any over indulgence of heat!
As you can see there is no exact amount here as I make it to taste every time. All the ingrediants are important to the overall taste but there is plenty of room for personal adjustment!!
Robert
|