| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chuck cubed,or chili grind |
| 8 |
oz |
Tomato sauce |
| 14 |
oz |
Beef broth |
| 4 |
md |
Serranos, optional |
| 1 |
ts |
Paprika |
| 1 |
ts |
Cayenne pepper |
| 2 |
tb |
Onion powder |
| 1 |
tb |
Cumin |
| 1 |
tb |
Garlic powder |
| 1 |
ts |
White pepper |
| 1 |
pk |
Sazon |
| 5 |
tb |
Chili powder |
INSTRUCTIONS
Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato
sauce and beef broth. Remove stems from serranos and make small slit with
knife and add. In a separate container, blend the paprika, cayenne, onion
powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of
the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2
hours. Remove serranos after one hour and save. Add remaining spice
mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat
will shorten cooking time.) Taste,add salt and/or juice pressed from
serranos as needed.
Note if chili gets too thick,add small amounts of water.
Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken
Strei
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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