| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Chili, Salli’s |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef boneless top round, |
|
|
Cubed |
| 2 |
md |
Onions, grated |
| 2 |
lg |
Cloves garlic, minced |
| 2 |
cn |
(10 1/2 oz.@) condensed |
|
|
Chicken broth |
| 1 |
c |
Water |
| 1 |
cn |
(8 oz.) tomato sauce |
| 7 |
tb |
Chili powder |
| 2 |
tb |
Ground cumin |
| 2 |
ts |
Tabasco |
INSTRUCTIONS
Cook beef in nonstick Dutch oven until brown; stir occasionally. Add
onions, garlic, broth and water. Heat to boiling; reduce heat. Cover and
simmer 1 1/2 hours. Stir in tomato sauce, chili powder, cumin and pepper
sauce. Cover and simmer 1 hour, adding additional water for desired
consistancy.
FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1989 $25,000 WINNER.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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