Yield: 10 servings
|3 pounds||Top round steak; cubed|
|2 mediums||Onions; grated|
|Garlic cloves; minced|
|2 cans||Chicken broth; 10 oz ea|
|6 ounces||Tomato paste|
|7 tablespoons||Gebhardt chili powder|
|2 tablespoons||Ground cumin|
|2 teaspoons||Tabasco sauce|
Saute beef in skillet and put in your favorite chili pot.
Simmer, covered, with onion, garlic (as much as you wish), water and broth for 1 hour and 30 minutes. Add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour. Add HOT water as needed. After three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion