jlanthripp's Journal: Taco Soup Recipe

Ingredients:

• 1 pound ground beef
• 1 can Ro-Tel Diced Tomatoes with Green Chilis
• 1 can navy beans
• 1 can red kidney beans
• 1 can southwestern style black beans
• 1 can chili beans with green chiles
• 1 can white shoe peg corn
• 1 package powdered taco seasoning mix
• 3-4 cups water
• 1/2 teaspoon of dried and ground African Birdseye peppers (optional)
• Shredded cheese (optional)
• Tortilla chips (optional)

Brown ground beef, drain. Open all the cans and drain the water from all except for the chili beans. Dump the lot into a pot. Add taco seasoning mix. Add 3-4 cups of water, depending on how "soupy" you want it. Add ground African Birdseye pepper (optional). Simmer on medium heat for 30-45 minutes, stirring occasionally. Serve with shredded cheese (optional) and your choice of tortilla chips (optional).

If you use the African Birdseye peppers, be careful with them. Wash your hands after handling them, and FOR GOD'S SAKE DON'T RUB YOUR EYES AFTER HANDLING THEM!!! I got some from a guy I know who's from South Africa, and decided to try one. I bit about 1/8 of an inch off the end of one, chewed for a moment, and the heat began to build. It took a beer and a half, plus a slice of bread, before my eyes stopped watering. And I like hot food. The hottest pepper on record may be a habanero, but the average African Birdseye pepper is much hotter than the average habanero, IMHO.