Ingredients:
1 large green chili pepper
3 red jalapeno peppers
3 – 5 jabanero peppers
3 orange peppers
3 green jalapeno peppers
2 Anaheim peppers
3 tomatillos, chopped
1 stalk celery, chopped
4 scallions, chopped
4 pounds stew meat, ½” cubes (browned ahead)
1 28 ounce can tomato sauce
1 can stewed tomatoes
1 6 ounce can tomato paste
2 cups water
1 garlic
1/2 teaspoon Mexican oregano
1/2 tablespoon ground cumin
1 & 1/2 tablespoons salt
Pepper to taste
1 square unsweetened chocolate
1 tablespoon olive oil

HINTS: Wear rubber gloves and eye protection when handling chilies. Work outdoors, downwind from people and animals. Chilies will burn bare skin and the fumes will empty an entire house.

Editors Note: For all but the habanera peppers this is excessive. Simply thoroughly washing one's hands a few times and refraining from rubbing they eyes (or touching other mucus membranes) for a couples hours is typically sufficient. Though touching the eyes with hot pepper chemicals of any sort is very unpleasant. The editor regularly exercises this weaker protection method with mild sweet peppers like jalapenos (they are only mild and sweet if you remove the seeds and lining though). Choose your own level protection as your sensitivity may vary from others. The editor has rubbed hot peppers into the eyes more than once and it is very unpleasant.

1. Roast the fresh peppers over a hot fire,

burning the skins until they are black, blistered and peeling all over.

Remove seeds and stems from all the peppers.

2. The chili mix. The peppers and other vegetables have been chopped fine. Heat the oil in a Dutch oven over medium heat. Add the scallions, peppers, tomatillos, celery and garlic. Cook, stirring, until the scallions are translucent.

3. Add the meat to a pan stirring occasionally, until the meat is evenly browned. (You can do this ahead to have ready to add to the mix) Then add the meat to the chili mix.

4. Stir in the remaining ingredients. Bring to a boil, then simmer uncovered for 2 ½ to 3 hours. Stir often.

5. Serves 8 if eaten as a stew, 16 or more if eaten as a sauce. This chili is medium hot, meaning it is too spicy for small children, nursing mothers, and people who do not eat hot chili regularly. It is a good dip for tortilla chips. It is too strong for sprinkling toppings like grated cheese or chopped onions on it.

This is a competition style chili designed to be sampled by connoisseurs. It contains red and green jalapenos and jabanero peppers as well as many other kinds of chili peppers. It also contains chocolate. This chili contains no added sugar, no artificial ingredients, preservatives, or flavor enhancers. Connoisseurs will rate this chili as MEDIUM. The uninitiated will find it very HOT. It should be eaten without toppings. It may be used as a dip for tortillas or chips.