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Red Neckman's not so famous chili




Source of Recipe


Red's Kitchen


List of Ingredients




1 lb. ground pork

1 lb. ground beef, use ground round or chuck for less grease

1 1/2 lb. sirloin tip cut in small pieces, I use country style beef ribs sometimes

1 Tbsp. cooking oil

1 medium onion chopped

2 14 1/2 oz cans beef broth

1 14 1/2 oz can chicken broth

4 tablespoons Red's Original. Use chili powder if you?re out of Red's

2-3 tablespoons Chili powder, find one you like there are many kinds

3 tablespoons ground cumin, fresh ground is best. It is hard to use too much cumin

1/2 teaspoons oregano

1 teaspoons cayenne pepper. It might take more so keep it ready.

2 8 oz. can tomato sauce

4-5 Jalapeno peppers chopped. Use 1 or 2 if you?re scared. Leave them out if you?re a wimp

2-3 dried chili peppers, whole

1 green pepper chopped. This is optional. The purist might frown on green peppers but I like em

6 cloves garlic minced, I like garlic, use more or less I don?t care. Don?t use any if you like bad chili

1 teaspoons white pepper. Use black if you don?t have white

2 teaspoons brown sugar

Juice of 1 lime

1 teaspoon Tabasco sauce. Taste the chili before you add Tabasco. This is your chance to fire it up.

Salt to taste. Again taste before you add salt. It?s easy to add salt, impossible to take it out

Recipe



Beans- it don?t matter how many or what kind cause you don?t put them in this recipe. Use the beans on rice or in soup or whatever. There ain?t no beans in chili.

Directions

Brown all the meat in cooking oil on medium heat for about 30 minutes. Add onion, green pepper and enough beef broth to cover meat. Boil for 10-15 minutes and add 4 Tbsp. Red's Original, ? tsp. white pepper, 2 Tbsp. chili powder, the garlic, 2 Tbsp. cumin and the oregano. Cook for 10-15 minutes.

Throw in the Jalapenos, dried peppers, 1 tsp. cayenne, 1 Tbsp. cumin, tomato sauce, any beef broth left and chicken broth if needed. Use the chicken broth through the rest of the cooking to keep the desired thickness. Cook for about 1 hour at a light boil stirring occasionally.

Taste it now! If you?re like me it?s time to add another Tbsp. or 2 (or more) of chili powder or even another teaspoon of cayenne pepper. Reduce heat to simmer for another 30 minutes stirring occasionally. Turn up the heat to just boiling and add the lime juice and brown sugar. Simmer a few minutes and taste again. Add Tabasco and salt to taste. Fish those dried peppers out and throw away. Simmer 10 more minutes and serve.

Of course if you don?t have the time (or inclination) to go through all these steps it?s still good if you brown the meat for 30 minutes and dump everything in and simmer for 1 ?-2 hours. You have to be careful to not over season.