Yield: 1 servings
|2½ pounds||Chuck roast; cubed|
|1 can||(14 oz) Swanson beef broth|
|1 can||(8 ounce) Hunt's tomato sauce|
|1 tablespoon||Beef bouillon crystals|
|1 tablespoon||Pendery's Fort Worth light chili po|
|1 tablespoon||Onion; granulated|
|1 teaspoon||Chicken bouillon crystals|
|1 teaspoon||Ground cayenne pepper|
|½ teaspoon||Jalapeno pepper powder|
|2 tablespoons||Gebhardt's chili powder|
|2 tablespoons||Pendery's Fort Worth light chili po|
|2 tablespoons||R.T. chili powder|
|1 tablespoon||Ground cumin|
|1 tablespoon||Powdered garlic|
|½ teaspoon||White pepper|
Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning techinque.
Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize the meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve.
Posted to bbq-digest by "Harry Jones" <hajones@...> on Jan 6, 1999, converted by MM_Buster v2.0l.