Backdoor chili

Yield: 8 servings

Measure Ingredient
\N \N ****PART 1****
1 \N To 2 tablespoons cooking oil
3 pounds Beef chuck tender, cut into
\N \N 1-inch cubes
2 cans (14 1/2 oz.@) beef broth
1 can (8 oz.) tomato sauce
4 dashes Tabasco
1½ tablespoon Onion powder
¾ teaspoon Cayenne
2 teaspoons Beef bouillon granules
1 teaspoon Chicken bouillon granules
\N \N ****PART 2****
¾ teaspoon Garlic powder
1½ tablespoon Ground cumin
¾ teaspoon White pepper
6 tablespoons Chili powder
\N \N Salt to taste

Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat.

Simmer uncovered about 1½ hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached.

FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1990 $25,000 WINNER.

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