Red's chili (don d. 'red' caldwell)

Yield: 1 servings

Measure 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

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

Similar recipes