World championship chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef chuck; cubed |
| ½ | pounds | Pork; ground |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Cooking oil |
| ⅓ | cup | Onions, dehydrated; minced |
| ½ | teaspoon | Garlic; granulated |
| 1 | can | Beef stock |
| 2 | cans | Chicken stock |
| 4 | cans | Tomato sauce |
| ¼ | cup | Chili powder |
| 2 | tablespoons | Mild newmexico chili powder |
| 2 | tablespoons | Cumin |
| 1 | can | Tomato sauce; 8 oz. |
| ½ | teaspoon | Cumin |
| 1 | can | Mild green chiles; 4 oz. |
| 1 | Jalepeno pepper; seeded | |
| ; deveined, minced | ||
| 1 | teaspoon | Black pepper |
| 3 | tablespoons | Chili powder |
| 1 | teaspoon | Garlic; granulated |
| 1 | teaspoon | Tobasco brand hot sauce |
| ½ | tablespoon | Brown sugar |
| Salt; to taste | ||
Directions
PHASE II
Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining imgrediemts from PHASE I and simmer covered, 1-½ hours.
Uncover, add remaining ingredients and simmer 1-½ hours.