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    A-H Reamer Chili Company

    Source of Recipe

    Clay's Kitchen

    Recipe Introduction

    World Champion 1995 Recipe by: Norm & Bobby Gaul

    List of Ingredients

    2 cans (10-1/2 oz each) chicken broth
    1/2 can (8 oz) Hunts tomato Sauce
    3 tbls pure California chile powder
    1 tbls pure New Mexico chile powder
    3 tbls Gebhardt chili powder
    2 tbls ground cumin
    1 tsp salt
    3 tsps Wesson Oil
    1 small onion, chopped
    5-7 cloves garlic, minced
    2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes or coarsely ground
    1/2 - 1 tsp Tabasco sauce


    Recipe

    In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil.
    Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic over low heat until tender. Add to sauce.
    In same skillet, adding a little oil as needed, saute meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed.
    One half-hour before serving, adjust seasoning and heat with salt and Tabasco.

    Servings: 6-8

 

 

 


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