Puppy's breath chili recipe

Yield: 8 Servings

Measure Ingredient
3 pounds Tri-tip beef or sirloin tip; cut in small pieces or ground coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can (14.5-oz) beef broth
3½ tablespoon Ground cumin
½ teaspoon Oregeno
6 \N Cloves garlic; finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chile powder (up to)
6 tablespoons California chile powder
1 can (8-oz) tomato sauce
1 \N Dried New Mexico chile; boiled and pureed
3 \N Dried California chiles; boiled and pureed
1 can (14.5-oz) chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 \N Lime
1 dash Msg
\N \N Salt to taste

The following is the recipe for Puppy's Breath Chili, the winner of the 27th annual World's Chili Championship. Recipe is by Cathy Wilkey of Seattle I've reprinted, because recipe appears to show a fine appreciation of different chile flavors in chili. Reprinted without permission...;) Brown meat in oil for about 30 min over med heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min. Add 1 tbsp cumin and ½ tsp oregeno. Reduce heat to light boil and add ½ of the garlic.

Add half of chili(e) powder and cook for 10 min. Add tomato suace and reconstituted peppers and remaining garlic. Add remaining beef stock and chicken stock for desired consistency. Cook for 1 hr on med heat, stirring occasionally. Add remaining chili(e) powders and cumin. Simmer for 25 min on low to med heat, stirring occasionally. Turn heat to light boil and add Tabasco sauce, salt, brown sugar and juice from lime. Simmer on med heat.

Comments (mine):

-anyone familiar with Gephardt chili powder? -I would use Anaheims for the "california pepper" -surely fresh peppers are better than reconstitued! -why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce? a754458@... (Scott Sehlhorst)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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