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Bob Plager's Pools Brew Chili




Source of Recipe


A Bowl of Red


List of Ingredients




2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes
Vegetable shortening, such as Crisco, for browning meat
1 14-ounce can beef broth
1 14-ounce can chicken broth
1 8-ounce can tomato sauce
2 pitted dry-pack prunes
Water if required

Spice mix #1:

1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons beef granules
1 teaspoon chicken granules
½ teaspoon salt
1 tablespoon chili powder

Spice mix #2:

2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons chili powder

Spice mix #3:

1 tablespoon chili powder
1 teaspoon cumin
Salt to taste


Recipe



In a heavy medium-sized pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess shortening. Add beef broth, chicken broth, tomato sauce, prunes, and spice mixture #1. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. Remove prunes and add water if necessary. Cook mixture longer if meat is not yet tender. Thirty minutes before turn-in (or before serving), add spice mixture #2 and cook over low heat. Fifteen minutes before turn-in (or before serving), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot. Yield: 4 Texas-sized servings.