Warning: This is VERY HOT!!!
Serving suggestion: pour over hot dogs or bowl of white rice!

INGREDIENTS

6 lbs Tri-Tip Steak (lean, trim off excess fat)
3 Small Yellow Wax Chilies
2 Large Green Chili Peppers
12 oz. Trader Joe's Yellow and Red Peppers
3 Medium-sized White Onions
2 Large-sized Red Onions
5 Medium-sized Tomatoes
3 cans Campbell's Beef Bullion
2 cans Hunts Tomato Paste, 12 oz each
2 oz. Trader Joe's Crushed Garlic
2 oz. Tampico Crushed Red Peppers (powder)
3 oz. Tampico New Mexico Chili (powder)
1 cup Basil Leaf, dried
5 oz. Schilling Ground Cumin (powder)
2 qts. Cold Water
3 cans San Vista' Pinto Beans (16 oz. ea.), pureed
2 cups Yellow Corn Meal (for thickening)
3 Hershey (plain chocolate) bars (approx. 1 oz for every serving)

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INSTRUCTIONS

Prep Time: approximately 9 hours.

1. Brown and puree the tri-tip.

2. Puree the Red, Yellow, and Green chili peppers.

3. Puree all the red and white onions and tomatoes.

4. Mix the tomato paste, crushed garlic, Tampico crushed pepper, New Mexico crushed pepper, basil leaf, and beef bullion together. Let stand for 10 minutes.

5. Combines mix (above), meat, water together into large pot, cover and simmer for 1 hour, stirring often.

6. Add pureed beans. Simmer and stir often for a second hour.

7. Add corn meal, stirring slowly, until stirring spoon can stand in center of pot without falling over (be careful not to add too much!)

8. Cover and simmer another 30 minutes.

9. Let stand another 2 hours.

10. Melt the chocolate separately

11. Reheat slowly in a crock pot for 4 hours. Fold in the chocolate as the mixture gets warm. Heat until hot and steamy.

Makes 2 gallons (24 1-cup servings)

Submitted by Chef Gary M