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• 12 ounces tomato paste
  
• 16 ounces tomato sauce
  
• 24-ounce can kidney beans, drained
  
• 3 tablespoons garlic powder
  
• 2 tablespoons onion powder
  
• 2 tablespoons cumin
  
• 1/2 cup chili powder
  
• 2 tablespoons parsley
  
• 2 cans (16 ounces each) Heinz Vegetarian Beans, rinsed and drained
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 24-ounce can chili hot beans
  
• 1 tablespoon chipotle powder
  
• 1 tablespoon habanero chile powder
  
• 6 jalapenos, seeded and stems removed, chopped
  
• 4 whole red habaneros, seeded and stems removed, chopped
  
• 1/2 pound elbow macaroni
  
• 1 pound steak, cut of choice
  
• 1 pound lean ground beef
  
• 1 pound lean ground pork
  
• 1/2 bottle beer

In a large kettle, combine tomato paste, tomato sauce, kidney beans, garlic and onion powder, cumin, chili powder, parsley, Heinz Vegetarian Beans, salt and pepper, chili hot beans, chipotle powder, habanero powder, jalapenos, habaneros and dry pasta and bring to a low simmer.

Meanwhile, grill the steak and cut into bite-size cubes. Brown the pork and beef in a large saute pan. Drain the meat; season to taste with salt and pepper. Add all of the meat to the sauce. Add the beer and continue to simmer the chili for about 25 minutes. Serve with crackers and cheese. Serves 12.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002