Logo

Yahoo Chili


INGREDIENTS
  1. Step One
    2-1/2 lbs - beef chuck/mock tender or round steak cut in 1/4 cubes
    1 tsp - shortening
    1 can - (8 oz) No Salt Added Tomato Sauce
    1 can - (14-1/2 oz) beef broth
    2 tbsp - Texas Style Chili Powder
    1 tbsp - Onion Powder
    1/2 tsp - Ground Red Pepper
    2 tsp - Beef Flavored Base or Instant Bouillon
    1 tsp - Chicken Flavored Base or Instant Bouillon
    1/2 tsp - Salt
    1 tbsp - Chili Powder
  2. Step Two
    1 tbsp - Ground Cumin
    2 tsp - Garlic Powder
    3 tbsp - Texas Style Chili Powder
    1/4 tsp - Ground Black Pepper
    Step Three
    1/2 tsp - Salt
    1/8 tsp - Ground Red Pepper
    1 tbsp - Chili Powder
    1 tsp - Ground Cumin
    1/2 tsp - Onion Powder
DIRECTIONS
  1. In a 5 quart Dutch oven, brown beef in shortening (do not drain). Add tomato sauce, beef broth, 2-1/4 cups water. Combine seasonings in Step 1 and add to beef mixture. Bring to a boil; reduce heat and simmer 1-3/4 hours. You may need to add additional water if chili gets too thick.
  2. Combine spices in Step 2 and add to chili. Cover and simmer 30 minutes.
  3. Combine spices in Step 3 and add to chili. Cover and simmer 15 minutes.
  4. Makes 6 servings
  5. Recipe by Barbara Britton - 1989 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

Resources