Chili
Warning: this dish is very spicy
1.5 lbs stew beef
2 14.5 oz cans diced tomatoes
1 12 oz can pickled, sliced jalapeno peppers, drained
3 15 oz cans of kidney beans (not in sauce), drained
1 large sweet onion, diced
1 cup sliced pepper or celery (whatever is available)
2 teaspoons chipotle pepper sauce (medium, 3 for hot, 0 for mild)
1 teaspoon of tabasco sauce
1 tablespoon garlic
1 tablespoon oregano
1 tablespoon Emeril's Southwest spice
Brown the stew beef and onions in a skillet over medium heat, adding the spices when half cooked. It is important to spice the meat before adding the other ingredients.
Place the stew beef and all other ingredients into a 4 quart slow cooker. Cook on high for 5 hours.
Serves 8 hungry adults. Serve with lots of milk!