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7/8's CHILI World Champion 1988

Source of Recipe

the web


List of Ingredients

3lbs top sirlon, cut into ¼" squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
¼ tsp garlic powder
¼ tsp meat tenderizer
2 13-½ oz cans chicken broth
6 oz beef broth
8 oz Hunts Tomato Sauce
½ med yellow onion (finely chopped)
½ med white onion (finely chopped)
3-5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
¼ tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
½ tsp oregano
¼ 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