astray recipes: Dr. randy jouno's guadalajara, mx championship chili

Categories: Chili
Yield: 6 servings

Measure	Ingredient
¼ cup	Oil
4 pounds	Top round steak; trimmed
	Into 1/4-inch cubes
6 cups	Water
5	6oz cans tomato paste
½ cup	Instant minced onion
2½ tablespoon	Celery salt
3 tablespoons	Chili powder
½ teaspoon	Ground allspice
½ teaspoon	Ground cinnamon
½ teaspoon	Curry powder
½ teaspoon	Garlic powder
½ teaspoon	Coriander seed; ground
½ teaspoon	Cumin seed; ground
½ teaspoon	Ground ginger
½ teaspoon	Marjoram leaves; crushed
½ teaspoon	Oregano leaves; crushed
½ teaspoon	Paprika
½ teaspoon	Thyme leaves; crushed
½ teaspoon	Sage leaves; crushed
	Pinch red pepper; ground
27 ounces	Can whole green chiles
	Drained, seeded; & chopped
4 ounces	Bar milk chocolate; broken

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.

dr. randy jouno's guadalajara, mx championship chili