Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bob Horton's Chili




Source of Recipe


Texas Highways


Recipe Introduction


Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year since 1990. Bob's competition chili is a little spicier than this toned-down version, which he created for eating by the bowlfuls.



List of Ingredients




6 tbs chili powder
3 tbs onion powder
2 tsp garlic powder
½ tsp black pepper
½ tsp ground cayenne
½ tsp ground oregano
1 tbs paprika
¾ tsp salt (or salt to taste)
1 tsp Accent (MSG) (optional)
3 lbs lean, boneless beef roast or round steak, diced or coarsely ground
1 (8-oz) can tomato sauce
1 (14 ½-oz) can chicken broth
1 (14 ½-oz) can beef broth
1 tbs ground cumin
1 tbs brown sugar


Recipe



Combine first 9 ingredients in a small bowl; divide into thirds, and set aside.

Brown the meat in a large pot; drain well. Add tomato sauce, chicken broth, and beef broth, and simmer, covered, 2 hours, or until meat is tender, adding 1/3 of the chili powder mixture after each half-hour of cooking. Add cumin and brown sugar with the last portion of the chili powder mixture. (Chili should cook about 30 minutes longer.)

Issue: August, 1997, Page 38