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Macktown Chili




Source of Recipe


Internet


List of Ingredients




3 lb. beef roast (sirloin round) - cubed
1 - 14 oz. Can Beef Broth
1 - 14 oz. Can Chicken Broth
1 -8 oz. Can Hunt’s Tomator Sauce
Hot pepper sauce (Tabasco)
2 -cans Dark Red Kidney Beans
(beans optional - not in original recipe)
water

Spice Mix:
8 tbsp. Mild Chili Powder (Normal)
2 tbsp. Hot New Mexico Chili Powder
(I used “Tex-Mex” seasoning I found)
3 tbsp. Cumin Powder
1 tbsp. Garlic Granules (not powder)
1 tbsp. Onion Granules
1 tbsp. Arrowroot (or cornstarch)



Recipe



Combine the spices in a small bowl and set aside. Cut the beef about into about 3/8 inch cubes. Brown very well in a small amount of oil. (Do not add salt at any point until ready to serve.) Combine the beef, broths and tomato sauce in chili pot and bring to a boil. Add about 50% of the spice mi and simmer for at least 2 hours adding water as necessary. Add the Tabasco sauce and as much of the remaining spice mix as you desire, tasting between additions. Add he beans at this point if you are using them. Simmer for an additional 1/2 hour. Makes about 3 quarts.
Note: Authentic South-Western Chili does not contain beans, but when we made the original recipe we found it lacking without them. The choice is yours.