LOCATION: Recipes >> Chili >> Chili 55
|
 |
|
Chili 55
|
|
|
|
Chili
4 tablespoons Gebhardt chili powder
4 tablespoons California chili powder
3 tablespoons mild New Mexico chili powder
1 teaspoon ground Mexican oregano
3 tablespoons ground cumin
2 tablespoons hot New Mexico chili powder
2 medium onions, finely chopped
4 pounds chili-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes
2 tablespoons flour
1 tablespoon Pasilla chili powder
1 tablespoon garlic powder
4 cups water
1 clove garlic, pressed
1 14-1/2 oz. can chicken broth
1 14-1/2 oz. can whole tomatoes
salt
Tabasco sauce
Combine all dry ingredients in a small container. Clean tomatoes
of seeds and put througe sieve or chop finely. Combine tomatoes,
broth, water and dry spices in a bowl. Mix well. Place in chili
pot and simmer.
Meanwhile, in a skillet, saute onions and garlic in a little water
over low heat for 30 minutes. Drain and add to tomato sauce and
simmer 30 minutes. In a large skillet, cook meat until no longer
pink, drain off jucies and add to chili pot.
Simmer 1-1/2 hours or until meat is tender. Adjust seasoning with
salt, and add Tabaasco as hotter chili is desired
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
