7/8s Chili - World Champion 1988
Source of Recipe
Kenton & Linda Stafford
List of Ingredients
3 lbs top sirlon cut into 1/4" squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp meat tenderizer
2 13-1/2 oz cans chicken broth
6 ounces beef broth
8 ounces Hunts Tomato Sauce
1/2 med yellow onion(finely chopped)
1/2 med white onion (finely chopped)
3 -5 cloves of garlic (finely chopped)
5 tablespoons Gebhardt Chili Powder
6 tablespoons California Chili Powder
4 tsp New Mexico Chili Powder
1 tablespoon Pasilla
2 tablespoons cumin (finely ground)
1 tsp salt
1/4 tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
1/2 tsp oregano
1/4 tsp cayenne pepper Recipe
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, ¼ tsp garlic salt, ¼ tsp garlic powder and ¼ tsp meat tenderizer. Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunts Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardts Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, ½ tsp salt, ¼ tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 1½ hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: ½ tsp oregano, ¼ tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, ½ tsp salt, 1 tbsp cumin and ½ tsp garlic salt. Cook 1 to 1½ hours more, keep your eye on the pot from time to time. Salt to taste.
Servings:
6 to 8
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