Angel/Devil Chili

• 2½lb top round roast
• 1 tbsp garlic powder
• 1 tbsp salt
• 1 tsp pepper
• 1 large green pepper
• 1 large onion
• 4 cloves of garlic
• 1 27oz can of Mexican hot style tomato sauce
• 1 Caribe chili pepper
• 1 Red Fresno Chili pepper.

• 2½lb top round roast
• 1½ tbsp garlic powder
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 tbsp Ghost Pepper sauce
• 10 Habanero peppers
• 10 Serrano peppers
• 1 large onion
• 4 cloves of garlic
• 1 27oz can of Jalapena Salsa
• 10 dried Chili de Arbol

Instructions

1. Trim fat from beef and cut into ½″ cubes.
2. Put ¼ cup of the fat into the pot and render.
3. Cut beef into 1″ cubes.
4. Sprinkle beef with garlic powder, salt, and pepper. Mix well to coat.
5. Add beef to rendered fat and brown over high heat.
6. Reduce heat to medium.
7. Cut green pepper into 1″ pieces (seeds removed) and add to pot.
8. Cut onion into 1″ pieces and add to pot.
9. Cut garlic into thin slices and add to pot.
10. Cover and simmer for 15 minutes.
11. Add can of tomato sauce.
12. Cover and simmer for 2 hours, stirring occasionally.
13. Remove the seeds from the Caribe and Red Fresno chili peppers. Cut fine and add to pot.
14. Cover and simmer for 30 minutes.
15. Turn off heat and allow the chili to age (flavors to blend) for a couple of hours.
16. Remove excess fat from top of chili.
17. Heat and serve.

1. Trim fat from beef and cut into ½″ cubes.
2. Put ¼ cup of the fat into the pot and render.
3. Cut beef into 1″ cubes.
4. Sprinkle beef with garlic powder, salt, pepper, chili powder, and Ghost Pepper sauce. Mix well to coat.
5. Add beef to rendered fat and brown over high heat.
6. Reduce heat to medium.
7. Cut Habanero peppers peppers fine and Serrano peppers into ½″ slices. Do not remove seeds. Add to pot.
8. Cut onion into 1″ pieces and add to pot.
9. Cut garlic into thin slices and add to pot.
10. Cover and simmer for 15 minutes.
11. Add can of Jalapena Salsa.
12. Cover and simmer for 2 hours, stirring occasionally.
13. Cut Chili de Arbol peppers fine. Do not remove seeds. Add to pot.
14. Cover and simmer for 30 minutes.
15. Turn off heat and allow the chili to age (flavors to blend) for a couple of hours.
16. Stir fat into chili (fat contains much of the capsaicin).
17. Heat and serve.