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CHILI
3 lbs top sirlon, cut into <" squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
1 tsp garlic powder
1 tsp meat tenderizer
2 13-1/2 oz cans chicken broth
6 oz beef broth
8 oz Hunt's Tomato Sauce
1/2 med yellow onion (finely chopped)
1/2 med white onion (finely chopped)
3 5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
< tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
1/2 tsp oregano
1/4 tsp cayenne pepper
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp
seasoning salt, 1/4 tsp garlic salt, 1/4 tsp garlic powder and 1/4
tsp meat tenderizer. Drain all excess greese, put meat into cooking
pot, add the following ingredients: 1 can of chicken broth, beef
broth, Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp
Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp
New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, 1/2 tsp
salt, 1/4 tsp coriander (optional), 1 tsp Tabasco (optional). Mix
well, now simmer for 11/2 hours, add the other can of chicken broth
if needed.
After it has simmered for an hour and a half add the following:
1/2 tsp oregano, 1/4 tsp cayenne Pepper, 1 tsp New Mexico Chili
Powder, 1 tbsp California Chili Powder, 1/2 tsp salt, 1 tbsp cumin
and 1/2 tsp garlic salt. Cook 1 to 11/2 hours more, keep your eye
on the pot from time to time. Salt to taste.
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Chili 23