Bob Hoyt’s chili is not for the faint of heart. The chef/co-owner of Mexican restaurant XYZ in Manset, his chili is so popular that he frequently makes chili kits per customer’s requests. Bob says this dish should be spicy, spunky, and ”muy macho.”

7 Chile Chili
3 Tablespoons peanut or vegetable oil
4 pounds choice grade chuck, cubed
1 white onion, chopped
6 garlic cloves, minced
2 cups chopped, canned tomatoes
3 ancho chiles
3 mulato chiles
16 de arbol chiles
12 chipotle chiles
3 pasilla negro chiles
3 guajillo chiles
3 habanero chiles, rehydrated in hot water until soft
2 teaspoons cinnamon
2 teaspoons Mexican oregano, thyme, cumin, salt, and black pepper

Heat oil in a stockpot and brown beef with onion and garlic. Blend
all other ingredients and add to stockpot. Stew until meat falls apart.
Serve with tortillas and sour cream on the side.

Serves 8

From the staff at Maine Food & Lifestyle magazine.