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Cin-Chili Chili


INGREDIENTS
  1. 2 pounds stew beef
  2. 1 teaspoon vegetable oil
  3. 4 1/2 tablespoons chili powder, divided use
  4. 5 teaspoons garlic powder, divided use
  5. 1 (8-ounce) can tomato sauce
  6. 1 1/2 cups beef broth
  7. 1 teaspoon chicken base or bouillon granules
  8. 1 jalapeƱo, seeded and chopped
  9. 1 tablespoon onion powder
  10. 1/2 teaspoon cayenne pepper
  11. 1 1/2 teaspoons white pepper, divided use
  12. 2 cups water
  13. 1/2 teaspoon salt
  14. 2 green chili peppers
  15. 1 tablespoon paprika
  16. 1 tablespoon Italian seasoning
  17. 1 teaspoon onion powder
  18. 2 teaspoons ground cumin
  19. 1/8 teaspoon salt
DIRECTIONS
  1. In a heavy kettle, brown stew beef in oil. Stir in 1 tablespoon chili powder and 2 teaspoons garlic powder.
  2. In a large bowl, combine tomato sauce, beef broth, chicken base, chopped jalapeno, 1 tablespoon onion powder, 2 teaspoons garlic powder, cayenne pepper, 1 teaspoon white pepper, water, 1 tablespoon chili powder, salt, and green chili peppers. Add to the beef mixture and stir. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours.
  3. Meanwhile, in a small bowl, combine paprika, Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and 2 1/2 tablespoons chili powder.
  4. Add to the beef mixture, adding more beef broth or water if too thick. Remove the green chili peppers and simmer for 20 minutes. Stir in cumin and salt. Simmer for 10 minutes.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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