CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Dutch |
Chili, Salli’s |
8 |
Servings |
INGREDIENTS
|
|
PHASE 1 |
3 |
lb |
Beef boneless round steak, |
|
|
Cut up or coarse ground |
1 |
tb |
All-purpose flour |
1 |
tb |
Cooking oil |
1/2 |
lb |
Ground pork |
1/2 |
c |
Chopped onion |
1 1/2 |
ts |
Granulated garlic |
1 |
cn |
(14 1/2 oz.) beef broth |
2 |
cn |
(14 1/2 oz.@) chicken broth |
1 |
cn |
(8 oz.) tomato sauce |
1 1/2 |
ts |
Ground cumin |
1 |
cn |
(4 oz.) chopped mild green |
|
|
Chilis, drained |
1 |
|
Jalapeno chili, chopped |
1 |
ts |
Black pepper |
3 |
tb |
Chili powder |
|
|
PHASE 11 |
1 |
cn |
(8 oz.) tomato sauce |
4 |
tb |
Chili powder |
2 |
tb |
Mild New Mexico chili powder |
2 |
tb |
Ground cumin |
1 |
ts |
Granulated garlic |
1 |
ts |
Tabasco sauce |
1 1/2 |
ts |
Brown sugar |
INSTRUCTIONS
Coat beef with flour. Heat oil in Dutch oven over medium heat. Cook beef
and ground pork in oil, stirring occasionally, until beef is brown; drain.
Stir in remaining ingedients of Phase 1. Heat to boiling; reduce heat.
Cover and simmer 1 1/2 hours. Uncover; stir in all ingredients of Phase 11.
Simmer uncovered about 45 minutes or until beef is tender.
FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1991 $25,000 WINNER.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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