Steve strattman's winning chili bowl of clone
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tender beef chuck |
| 2 | tablespoons | Onion powder |
| 2 | tablespoons | Paprika |
| 1½ | teaspoon | Cayenne pepper |
| 2 | Cubes beef bouillon | |
| ½ | cup | Canned beef broth |
| 3 | ounces | Tomato sauce |
| 1 | tablespoon | Juice from cooked jalapeno see note |
| 1 | quart | Water |
| 6½ | tablespoon | Chili powder |
| 1 | tablespoon | Cumin |
| 1½ | teaspoon | Garlic powder |
| ½ | teaspoon | White pepper |
| ⅜ | teaspoon | Salt |
Directions
NOTE: To make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds.
Cut meat in cubes, brown in a large, heavy Dutch oven. add onion powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for 20-30 minutes more. Add salt just before serving.