Steve strattman's winning chili bowl of clone

Yield: 6 servings

Measure Ingredient
3 pounds Tender beef chuck
2 tablespoons Onion powder
2 tablespoons Paprika
1½ teaspoon Cayenne pepper
2 \N 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

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.

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