Vegetables:
2 medium sweet onions, peeled, chopped
2 large red bell peppers, washed, grilled, peeled, cored, chopped
3-4 small Hungarian yellow peppers, chopped (if you can't find them, use yellow bell instead)
(for extra heat and great flavor, you may add your choice of 1, 2 or all the following)
1 poblano pepper, washed, grilled, peeled, cored, chopped
2-3 Serrano peppers, washed, grilled, peeled, seeded, chopped
7-10 chili pequins (preferably dried and salted)
(optional)
3 stalks of celery, washed, chopped
1 jalapeño pepper to the vegetable part, washed, chopped with seeds
1 habanero pepper, washed, grilled, peeled, seeded, chopped
Meat Mixture:
2 1/2 pounds of sirloin, cubed
2 pounds of lamb, cubed
1 pound of beef stew meat
1 small white onion, peeled, chopped
5-6 cloves of fresh garlic, peeled, minced
3 tablespoons olive oil
2 tablespoons butter
Tomatoes and spices:
3 cans (28 ounces each) diced tomatoes
1 can (28 ounces) stewed tomatoes
1 can (28 ounces) tomato sauce
1 can (14 ounce) zesty diced tomatoes
1 tablespoon black pepper
1 teaspoon salt (I prefer Kosher or Mediterranean)
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon crushed red pepper flakes
1 teaspoon chipotle pepper powder
1 teaspoon lemon pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/2 teaspoons chili powder
3 tablespoons garlic powder
On a gas or charcoal grille, chop the 2 sweet onions in half and place on the grille cut side down for about 4-5 mins. Roast all the whole peppers until black; remove everything from the grille and set peppers aside in an enclosed container. (This will sweat the peppers and aide in the peeling) Finely chop the grilled sweet onions and set aside.
In a large stock pot heat the olive oil and the butter and brown the sirloin, stew meat, and lamb with the white onion, leaving the fat in the pan. This is your chance to start peeling and chopping the peppers and the sweet onions, but keep an eye on the meat so as not to burn it. Add the minced garlic cloves to the meat about 1-2 minutes before adding the liquid. Add the roasted and peeled peppers and sweet onions to the large stock pot with the meat. Add all the tomatoes, sauces and spices. Let simmer 3 hours.
Makes 20 generous servings.
