| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Chili | 8 | Servings |
INGREDIENTS
| ****PART 1**** | ||
| 1 | To 2 tablespoons cooking oil | |
| 3 | lb | Beef chuck tender, cut into |
| 1-inch cubes | ||
| 2 | 14 1/2 oz.@ beef broth | |
| 1 | 8 oz. tomato sauce | |
| 4 | ds | Tabasco |
| 1 1/2 | T | Onion powder |
| 3/4 | t | Cayenne |
| 2 | t | Beef bouillon granules |
| 1 | t | Chicken bouillon granules |
| ****PART 2**** | ||
| 3/4 | t | Garlic powder |
| 1 1/2 | T | Ground cumin |
| 3/4 | t | White pepper |
| 6 | T | Chili powder |
| Salt to taste |
INSTRUCTIONS
Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached. FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1990 $25,000 WINNER. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 775
Calories From Fat: 564
Total Fat: 62.7g
Cholesterol: 175.2mg
Sodium: 471.3mg
Potassium: 639.4mg
Carbohydrates: 6.7g
Fiber: 3g
Sugar: 1.9g
Protein: 45.1g