Gold Miners Chili - World Champ 1997
Source of Recipe
Steve Falkowski
List of Ingredients
1 TBS. Wesson Oil
3 lbs. Beef cut into 1/4” cubes
1 1/2 cups White onion ; finely minced
8 Garlic cloves finely minced
3/4 tsp. Garlic powder
2 cans (15 1/2 oz) Chicken broth, with fat removed
4 ounces (1/2 8oz can) Hunt’s Tomato Sauce
3 TBS. Ground cumin
10 1/2 TBS. Gebhardt Chili Powder
OR
5 TBS. California Chile Powder (mild)
4 1/2 TBS. New Mexico Chile Powder (medium)
1 TBS. New Mexico Chile Powder (hot)
2 tsp. Salt
1/2 tsp. Meat tenderizer
1/2 tsp. Light brown sugar
1 tsp. Tabasco Brand Pepper Sauce Recipe
In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add Hunt’s tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in Wesson Oil using a separate pan and drain well. Sprinkle meat with tenderizer. Add meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving.
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