JIM BEATY'S CREEK CHAMPIONSHIP CHILI
Source of Recipe
the web
List of Ingredients
5 lbs. lean beef sirloin, cut into 3/8 inch cubes
2 tbsp. salad oil (may be omitted)
1 tsp. seasoned salt
10 oz. can concentrated undiluted, fat-skimmed beef broth
2 cans (10 oz. each) concentrated, undiluted, fat-skimmed chicken broth, divided
8 oz. can tomato sauce
1 c. regular (yellow) chopped onions
4 sm. boiling onions, chopped
10 cloves garlic, finely chopped
14 level tablespoons chili powder
4 tbsp. ground cumin
1/2 tsp. dried oregano
2 tbsp. New Mexico (or other hot) chili powder
1 tbsp. MSG. (see note)
Optional: 1/2 tbsp. mole chile seasoning powder (see note)
1/4 tsp. ground coriander
Optional: 1 tsp. Tabasco sauce salt (if needed) to tasteRecipe
NOTE: Mole is a mixture of chili powder, chocolate and spices. Omit MSG if you believe you are allergic to it.
Brown beef cubes 1 pound at a time (with or without oil; we do it in a large non-stick skillet with no added oil). Drain each batch well in a colander and sprinkle lightly with seasoned salt. Put browned beef into chili pot. Add beef broth, 1 can of chicken broth, tomato sauce, all onions, garlic, Gebhardt's chili, cumin and oregano. Mix well, cover and simmer for 2 hours. Add remaining chicken broth as needed, meat should remain covered. Add New Mexico chili, MSG, Mole powder and coriander. Simmer for 20 minutes more, then add Tabasco (and salt). Makes 20 servings.
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