Mt Olive Lutheran Church Recipe

Rod's Red Hot Chile Ingredients: 1 gallon of your favorite canned chili 2lb of stew meat or any kind of beef or game meat cut into bite size pieces (no hamburger allowed) 1 medium onion 1 16oz can of stewed tomatoes with mexican or chile seasoning 1 handful of jalapeno peppers 1 handful of chili peppers 5 hot peppers of your choice for a little extra spice Tobasco Sauce Chile powder In well ventilated area, dice the onion, slice the jalapeno, and chili peppers and sauté in the pan you choose to cook the chile in. Add the stew meat to the pan and brown. At this time you may want to add some chile powder to cook into the meat. Add the canned chile and the tomatoes. Season with tobasco for taste. (Don't worry about the tobasco making the chile to spicy, the peppers will do that.) Add the 5 whole hot peppers of your choice and cook for 2 hours. ( unless your late to soup supper then 15 min on high will work.) Enjoy the recipe but be careful sometimes it can be a little on the hot side. Rod Miller