Flamin' Hot Chili Stew
2 pounds cubed beef (cut in half) 1 cup each (diced) onion, red pepper, green pepper, yellow pepper,
carrots, mushrooms (all optional of course) 4 tomatoes cut into bite-size chunks 1 cup of water 2
cans dark red kidney beans (drained) 4 jalapenos diced 2 tsp. of cayenne pepper cilantro, pepper,
salt (as desired) 1 bag (about a pound) of Mexican-style cheese 1 bag of tortilla chips 1 small
container of sour cream
Brown the beef and drain grease. Dice the veggies (tomatoes included) and put in stew pot or crock
pot. Add one cup of water, add beans, jalapenos, cayenne pepper, cilantro, pepper, and salt. Simmer
on medium heat for 2 1/2 hours. Stir in cheese, let simmer for another 10 minutes or so. Put chips
in a bowl. Serve chili with a spoonful of sour cream on top. If you want it hotter...add another
jalapeno and the juice. (From Lori Evans)
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