Hot Southwest Chili

• 4 jalapeno peppers
• 1 dried ghost chile (optional)
• 1 small sweet pepper
• 1 lb ground meat
• 14 cup barbecue sauce
• 16 ounces beans
• 14 cup chili powder
• 1 tablespoon hot Chinese chili paste (optional, and available at asian markets)
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin, ground
• 1 teaspoon garlic powder
• 1 cup water
• 1 -6 tablespoon sirachi chili sauce
• 1 tablespoon hot chili sauce
• 2 dried chili pods
• 16 ounces stewed tomatoes
• 16 ounces crushed tomatoes
• 18 cup Splenda sugar substitute or 18 cup sugar

1. Remove seeds and stem from jalapenos, ghost pepper, sweet pepper.
2. Grind with dry ingredients in food processor.
3. Add 1 teaspoon chili sauce and evenly combine with meat, allowing to sit for 1 hour in cool place before cooking.
4. Brown meat; drain; add barbeque sauce and tomatoes (keep the liquid the tomatoes are in for the recipe), chinese chili paste and chili pods and add 1 cup water, 1/8 cup sugar and simmer to reduce.
5. Add hot sauce periodically; cook 30 minutes, stirring tomatoes and meat.
6. Once tomatoes have blended into the sauce, add beans and cook on low for 15 to 20 minutes, adding liquid to maintain the solution (you can cook more if you want less water and "hotdog chili" with the consistency of sloppy joes).

peppers, chile, sweet pepper, ground meat, barbecue sauce, beans, chili powder, hot chinese chili paste, cayenne pepper, cumin, garlic, water, sirachi chili sauce, hot chili sauce, tomatoes, tomatoes, splenda sugar substitute

Taken from www.food.com/recipe/hot-southwest-chili-464055 (may not work)