Oklahoma chili
6 servings
Ingredients
| Quantity | 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 |
Directions
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