Baked Chili Recipe 

4-5 lbs Buffalo or beef, cut into 1/2 to 1 in. cubes (any cut of beef will
do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large, HOT chile peppers*, seeded & chopped
2-28 oz. cans diced tomatoes, drained
8 cloves garlic, crushed or minced

ie; Habanero, Scotchbonnet, Cayenne or Tabasco

Seasoning Mix:
1-15 oz. can tomato sauce
1 can beef broth
2 Tbsp Worcestershire sauce
8 Tbsp chili powder (or to taste)
1 Tbsp salt
1 tsp. black pepper
1 Tbsp sugar
2 Tbsp ground cumin
1 tsp. dried marjoram leaves
1 Tbsp dried Mexican oregano leaves
2 Tbsp masa harina
3 Tbsp tapioca thickener 

Preheat oven to 250 F.  Place beef, peppers and other vegetables in large
Dutch oven or enameled roasting pan, and mix together (do not brown meat).  
Thoroughly blend seasoning mix ingredients together in a bowl (mixer or
blender recommended).  Pour Seasoning Mix over ingredients in Dutch
oven/roasting pan and mix well.  Cover and place pan in oven.  Cook for 5
to 6 hours or until beef is tender and sauce has thickened.

Serve with your favorite chili condiments, such as pinto beans, pasta,
shredded cheese, fresh chopped red onions, sliced jalapeno peppers, hearty
homemade bread, crackers and assorted hot sauces.

Feeds about 6 hungry folk.

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