Steve's Insanity Chili

Apologies if you're not into chili recipes. This recipe won a chili cook-off contest at church last year and I've since made it for family reunions, and just to freeze and have around for lunches at home. My intent in devising this recipe was to come up with a chili that did not use ground beef.

Stew meat would work, but I have had very good luck with the "Philly Cheesesteak Hoagy" meat that I can get from a local restaurant supply store, Gordon Food Service. Look for SKU #1230-200 "Sliced and Shaped Beef Sirloin Steak." They come in little 3oz. frozen hockey pucks.

10 x 3oz. Philly Cheesesteak pucks
3 1/2 onions, chopped
2 stocks celery, chopped
1/2 bell pepper, chopped
5 jalapeno peppers, chopped
5 habanero peppers, chopped
1 1/2 large cans of diced tomatoes (42oz. total)
12oz. chili sauce
2oz. chili powder
1 tsp ground cummin
1/2 cup minced garlic
1 1/2 tsp minced ginger
3 tsp Dave's Insanity Sauce

Brown cheesesteak, making sure you deglaze the pan so those tasty bits will flavor the chili. Sweat the onions, peppers, and celery until translucent. Add tomatoes, chili sauce, garlic, ginger, jalapenos, habaneros, chili powder, and cumin. Simmer for 20 minutes or longer. The last thing I do is add the Insanity Sauce because cooking tends to degrade capsaisin--the active ingredient in hot peppers & sauce.

If you like beans in your chili, toss in a can of red kidney, black beans, or even garbanzos while simmering. My son likes it when I toss in a can of corn. Your mileage may vary.