Oklahoma chili

Yield: 6 servings

Measure Ingredient
3 pounds Lean Beef, (1/4" Cubes Or Chili Ground)
1 teaspoon Worcestershire Sauce
1 can (4 Oz) Green Chiles -- diced
1 can (8 Oz) Tomato Sauce
1 can Beef Broth (10 1/2 Oz)
6 tablespoons Chili Powder
1 teaspoon Monosodium Glutamate
4 teaspoons Ground Cumin
1 teaspoon Salt
1 tablespoon Onion Powder
2 tablespoons Paprika
1 teaspoon Cayenne Pepper
2 teaspoons Beef Bouillon Crystals
1 teaspoon Chicken Bouillon Crystals
2 cans Additional Beef Broth
1 teaspoon Garlic Powder
1 teaspoon White Pepper -- or to taste
1 can Pinto Beans -- optional

ADDITIONAL SEASONINGS

Spray large skillet or roasting pan with nonstick spray. Brown meat using medium heat and drain grease. Add Worcestershire sauce, green chiles, and tomato sauce with 1 can of beef broth and bring to boil.

Add dry ingredients and return to slow boil. Cover and cook for 1½ hours. Add additional beef broth during this time if needed and stir occasionally to prevent scorching. after 1 ½ hours cooking time add additional seasonings.

Cook all above ingredients for approximately 30 mins, adding beef broth as needed for desired consistency. Reduce heat to obtain a slow boil. Makes approximately 6 cups chili.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (00:49) (159) Fido: Cooking

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