Randy robinson's chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PHASE 1 | ||
| 3 | pounds | Beef boneless round steak, |
| Cut up or coarse ground | ||
| 1 | tablespoon | All-purpose flour |
| 1 | tablespoon | Cooking oil |
| ½ | pounds | Ground pork |
| ½ | cup | Chopped onion |
| 1½ | teaspoon | Granulated garlic |
| 1 | can | (14 1/2 oz.) beef broth |
| 2 | cans | (14 1/2 oz.@) chicken broth |
| 1 | can | (8 oz.) tomato sauce |
| 1½ | teaspoon | Ground cumin |
| 1 | can | (4 oz.) chopped mild green |
| Chilis, drained | ||
| 1 | Jalapeno chili, chopped | |
| 1 | teaspoon | Black pepper |
| 3 | tablespoons | Chili powder |
| PHASE 11 | ||
| 1 | can | (8 oz.) tomato sauce |
| 4 | tablespoons | Chili powder |
| 2 | tablespoons | Mild New Mexico chili powder |
| 2 | tablespoons | Ground cumin |
| 1 | teaspoon | Granulated garlic |
| 1 | teaspoon | Tabasco sauce |
| 1½ | teaspoon | Brown sugar |
Directions
Coat beef with flour. Heat oil in Dutch oven over medium heat. Cook beef and ground pork in oil, stirring occasionally, until beef is brown; drain. Stir in remaining ingedients of Phase 1. Heat to boiling; reduce heat. Cover and simmer 1½ hours. Uncover; stir in all ingredients of Phase 11. Simmer uncovered about 45 minutes or until beef is tender.
FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1991 $25,000 WINNER.