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Category: Ethnic/Southwest
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Blue Ribbon Chili 1993
Ingredients:
1 Servings
3.00 Lb Tri-tip beef (or sirloin tip)
Cut in small pieces
Ground
2.00 Tsp Wesson Oil
1.00 Small Yellow onion
1.00 14 oz can beef broth
3.00 Tbl cumin, Ground
1.00 Tsp Oregano
6.00 Cloves garlic (finely --
Chopped)
3.00 Tbl Gebhardt chili powder
1.00 Tbl New Mexico Mild chili --
Powder
5.00 -6 Tbsp California Chili --
Powder
1.00 8 oz can Hunts tomato sauce
1.00 New Mexico chili --, Dried
Pepper, boiled and p
3.00 California chili --, Dried
Peppers, boiled and
1.00 14 oz can of chicken broth
1.00 Tsp TABASCO sauce
1.00 Tsp Brown sugar
1.00 Lime -- dash of MSG
To
Taste
Method of Preparation:
Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz Recipe By : File |
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