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Out-O-Site Chili


INGREDIENTS
  1. Step One
    2-1/2 lbs - Chili Grind Ground Meat or Small Beef Cubes
    1 tsp - Shortening
    1 can - (14-1/2 oz) Beef Broth
    1 can - (8 oz) Tomato Sauce
    2 tsp - Onion Powder
    2 tsp - Garlic Powder
    1 tsp - Beef Flavored Base or Instant Bouillon
    1 tsp - Chicken Flavored Base or Instant Bouillon
    1 cup - Water
    Step Two
    2 tsp - Ground Cumin
    1/4 tsp - White Pepper
    1/2 tsp - Ground Red Pepper
    1/2 tsp - Salt
    1/2 tsp - McCormick Season All Seasoned Salt
    1/2 tsp - Onion Powder
    2 tbsp - McCormick Mexican Hot Chili Powder
    2 tbsp - McCormick Texas Style Chili Powder
  2. Step Three
    1/4 tsp - Ground Red Pepper
    1/4 tsp - Salt
    2 tsp - Paprika
    1 tsp - Ground Cumin
    1 tbsp - Chili Powder
DIRECTIONS
  1. In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients from Step 1 and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour.
  2. Combine spices from Step 2 and add to chili. Cover and simmer 45 minutes. Add water if the chili gets too thick.
  3. Combine spices from Step 3 and add to chili. Cover and simmer 30 minutes.
  4. Makes 6 servings
  5. Recipe by Doris Coats - 1991 Terlingua International Chili Championship

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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