| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Cubed beef; (I use beef round for stew) |
| 2 |
|
Meduium onions; chopped |
| 3 |
lg |
Cloves of garlic; minced |
| 2 |
cn |
(14oz) chicken broth |
| 2 |
cn |
(12oz) plain tomato sauce (like Hunt's) |
| 7 |
tb |
Good chili powder |
| 2 |
tb |
Ground cumin |
| 1 |
ts |
Hot sauce |
INSTRUCTIONS
This recipe, by Phil Walter (Seattle, WA), won the 23rd Annual World's
Championship sponsored by the ICS - Intern'l Chili Society. I've made it
several times, and have changed ingredients liberally without a problem.
Feel free to chuck in some smoked jalapenos (chipotles), grated carrot,
brown sugar, dry minced onions, etc.
Brown meat in a skillet, and then put it in a good sized pot. Simmer with
onions and garlic and chicken broth for 1.5 hours covered. Don't open the
lid!
Add the tomato sauce, chili powder, and cumin (and anything else you've
decided to throw in). Stir.
Put the cover back on, and simmer for another 15-60 minutes (timing is not
crucial). But take the lid off 15 minutes before serving so the aroma fills
the kitchen!
Serve with crusty bread. Or no bread. Chili's one of those things that
refuses to be destroyed... ask Kit.
Posted to bbq-digest by [email protected] on Oct 1, 1998, converted by
MM_Buster v2.0l.
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