LOCATION: Recipes >> Chili >> Chili 38
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Chili 38
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CHILI
3 medium onions, chopped
6 cloves garlic, minced
1/2 LB bacon, cut into pieces
2 0z Gebhardt's chili powder
1/2 0z dark chili powder
3 LB chuck roast, cubed red pepper to taste
1 can beef broth
1 LB hot pork sausage
1 can green chilies, minced
1/2 tsp dried habenero chilies
1 tsp cumin
1/2 tsp coriander
1 can tomato sauce
1 can rotel tomatoes
1/2 cup oregano tea (1 tsp oregano steeped in hot water 30 minutes)
1 tbs salt
4 drops Tobasco sauce
Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic,
and a11 chili powder. Saut=E9 until onions are clear. Brown beef
in large skillet, a pound at a time, adding sprinkles of red pepper
while browning. Use a little broth to keep from sticking. Add each
batch to Dutch oven after browning and stir. Brown pork sausage
and green chilies. Add habeneros when sausage is just about brown.
Stir into Dutch oven.
Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and
remaining broth. Mix well and cook for 30 minutes. Add oregano tea
and Tobasco. Simmer covered for 15 minutes and serve.
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