Recipe - Tnt Chili

2 pound Lean; ground beef
2 md Onions; chopped
1 Green peppers; chopped
1 Stalk celery; chopped
1 Clove garlic; minced
2 cn (16oz) tomatoes; cut up
1 cn (15oz) tomato sauce
1 One half cup Water
6 (up to)
7 Pickled Jalapeno peppers;
rinsed and chopped
One fourth cup Chili powder
1 tablespoon Ground Cayenne pepper
One half teaspoon Salt
One half teaspoon Black pepper
1 Bay leaf
1 cn Red kidney beans

Date: Wed, 7 Feb 1996 08:29:31 0600

From: Judy Howle howle@EbiCom.net
These chili recipes are labeled extra hot. From Better Homes and Gardens
HOT & SPICY COOKING (1984). It all depends on what kind and how much chile
pepper you add, so you can make any recipe as hot as you like.

Cook ground beef, onions, green pepper, celery, and garlic in large pan
till meat is browned. Do not drain. Stir in undrained tomatoes, and
remaining ingredients except kidney beans. Simmer uncovered for 1 One half hrs.,
stirring occasionally. Stir in beans and cook another 30 minutes.

"TNT Chili was judged extra hot by our panel of hotfood enthusiasts. One
of the tasters began to sweat after a few bites. All of the panelists
agreed that each bite was noticeably hotter, but enjoyed the chili down to
the last spoonful."

CHILEHEADS DIGEST V2 #235

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.