JeffG quoted.............various chili peppers.(about 3/4 cup) You can vary the types of peppers to the heat you want. More mild than hot peppers for mild, more hot for hot......I generally have at least 5 different types--NO Jalapeños!! or Scotch Bonnet's.. they have the wrong flavor...
Okay, but can you name what you would use? Like serrano's or yellow or?
When the meat, onions, peppers are done pour on about 1/2 cup of scotch whiskey DO NOT USE bourbon, it will not taste right. It really needs to be scotch--it can be fairly cheap scotch but not "bottom of the barrel". Stir and allow that to cook down into a nice sauce.
Um, can you name one for me to buy in the store? What is scotch whiskey? Is it JAck DanIELs?
In a pot place your chili beans. I like 1/2 mild 1/2 hot. Add a nice amount of diced tomatoes(a can is fine). Bring that up to temperature. Add the meat mixture WITH the sauce in the dutch oven(large skillet will do fine). Add another 1/2 cup scotch(no I am not kidding).
Hum if I add that much of any booze I'll be too drunk to eat the dinner Add some juice from the jar of banana peppers, a few of the peppers too, some Worcestershire sauce and a few good dashes of your favorite hot sauce(optional).
Like Daves or Tabasco?Add tomato juice to bring it to the consistency you want. Let simmer to cook the alcohol off. There you go, Tasty steak/scotch chili...
I can't swear I'm going to do this but you do have my attention. Looks like it could be good but is it very alcohol tasting? I once did vodka penne pasta and I thought dh and I would both just die. Robert Wagners recipe on the Tony Danza show, he did a demo