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Motor Squad Heat
I obtained this chili from the website of the late Don Ingersky. I don't know much about Don, other than he was part of his local police force and that he won many a chili contest with this very recipe. I know you will never see this Don, but you have made one Virginia boy very happy with this Chili recipe. Note 1: This chili recipe requires a lot of ingredients, but one store run will easily allow you to make 3-4 batches. And each batch will fill 10-12 heart bowls. Note 2: This chili will be HOT HOT HOT if you do not seed at least some of the jalapenos. 3-4 unseeded jalapenos will give the chili some kick but it won't have you running for your drink. I recommend starting from there, and working your way up to more if it ain't hot enough for you.
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Recommended Servings
10-12 bowls
COOKING
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INGREDIENTS
1 and 1/2 lbs of ground beef
2 medium green peppers
2 large onions (white or purple are best)
8-15 jalapeno peppers
1 large can of kidney beans
1 16oz can of whole or chopped tomatoes
1-2 14oz cans of black beans
Two 29oz. cans of tomato sauce
1/2 tsp of garlic (or to taste)
1 packet of "Sweet n Low" or 1 tsp sugar
1 capful of Liquid Smoke
1 tbls of Worcester sauce
1 tbls of A-1 Steak Sauce
4 tbls of BBQ sauce
1.5 oz. of chili powder
1 tsp of cumin
1 tsp of allspice or 1/2 tsp of cinnamon
1 tbls of Cayenne pepper (or to taste)
1 tbls of Lawry's Seasoned Salt (or its equivalent)
1 tbls of pepper
2 tbls of vinegar
1 cup of beer
1 tlbs of Hershey's Cocoa
Instructions
Brown the ground beef and break up to fine pieces while browning. DRAIN ALL GREASE. Mince up (easy with a food processor) the onions, green peppers, and jalapenos. Add the minced stuff to the hamburger. Drain the juices to the cans of kidney and pinto beans and "cooking tomatoes". Also, while the whole tomatoes are in the can, take a knife and mince them up also. Add all of these and remaining ingredients, stir well, and bring chili to a boil. Simmer at lowest heat while covered for two hours. Serve up with tortilla chips and shredded cheddar cheese for topping if desired.
RECIPE FACTS

Servings: 10-12 bowls

Nutritional information per serving

unknown (probably not good for you)

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