Red's chili (don d. 'red' caldwell)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Very Lean, Coarse grnd chuck |
| 6 | Cloves garlic, crushed | |
| 16 | ounces | Tomato sauce |
| 6 | tablespoons | Chili Powder, (dark ANCHO) |
| ¼ | teaspoon | Habanero Sauce, OPTIONAL |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | White Pepper |
| 1½ | teaspoon | Oregano |
| 1 | tablespoon | Garlic powder |
| 2 | Onions, large, minced | |
| 6 | Fresh jalapenos, stemmed | |
| 1 | quart | Beef Broth |
| 4 | tablespoons | Cumin, ground |
| 6 | tablespoons | Light Chili Powder (N.M. Red |
| 2 | tablespoons | Paprika |
| 1 | teaspoon | Cayenne Pepper |
| 1 | tablespoon | Monosodium glutamate, option |
Directions
Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions, garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth, dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring to a low boil, cover and cook 45 minutes, adding a little water as necessary.
Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and serve with cold beer. From: Pat Stockett Date: Tue, 10-0