I wasn't being coy. Its a guarded recipe and if nobody was interested I wouldn't post it (that and I have to recall it from memory, a good chef doesn't write anything down until he puts together a book deal...)
Sheber's 13 pepper chili
(warning this is a large amount, so bring a few friends)
Ingredients:
5 lbs of ground beef
24 oz's of your favorite pilsner or pale ale(darker beers leave a bitter aftertaste)
1 large yellow onion, diced
1 #10 can of (non sweetened) chili beans
1 #10 can of stewed tomatoes, minced
2 large green bell peppers, diced
2 large red bell peppers, diced
4 pepperoncini, diced
1 jalepeno, diced
1/2 cup cherry pepper relish
2 banana peppers, diced
1 cup of chili powder
1/16 tsp cayenne
1/4 oz of tabasco
1 tsp freshly ground black pepper
1/8 tsp freshly ground white pepper
1 tblsp salt
1/2 tsp cracked pepper pods (pizzaria style)
1 anjou pepper, diced
4 cloves garlic, minced
Cooking:
In a large skillet brown the ground beef, and saute garlic, onions, green peppers, red peppers. Cover with chili powder, black pepper, salt and beer. Continue cooking until onions become transluscent. Do not drain. Pour into soup tourine or slow cooker. Add remaining ingredients and cook on medium heat. (High heat can cause burning, which is not desireable) Stir occasionazlly. Cook for 1 hour or until remaining raw peppers are tender but still firm. You're not done! Here is the secret.
Remove from heat and cool in a partially covered container. Refridgerate overnight.
Reheat the next day and serve. (The cooling and reheating process is what releases the subtleties (ie: sweetness or heat) of the peppers.)
Enjoy!