Tarantula jack's chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef boneless top round, |
| Cubed | ||
| 2 | mediums | Onions, grated |
| 2 | larges | Cloves garlic, minced |
| 2 | cans | (10 1/2 oz.@) condensed |
| Chicken broth | ||
| 1 | cup | Water |
| 1 | can | (8 oz.) tomato sauce |
| 7 | tablespoons | Chili powder |
| 2 | tablespoons | Ground cumin |
| 2 | teaspoons | Tabasco |
Directions
Cook beef in nonstick Dutch oven until brown; stir occasionally. Add onions, garlic, broth and water. Heat to boiling; reduce heat. Cover and simmer 1½ hours. Stir in tomato sauce, chili powder, cumin and pepper sauce. Cover and simmer 1 hour, adding additional water for desired consistancy.
FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1989 $25,000 WINNER.