36 lines
1.0 KiB
Plaintext
36 lines
1.0 KiB
Plaintext
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Steve Strattman's
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Winning Chili
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Bowl of Clone 87
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3 pounds beef chuck tender
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2 tablespoons onion powder
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2 tablespoons paprika
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1 1/2 teaspoons cayenne pepper
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2 cubes beef bouillon
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1/2 cup canned beef broth
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3 ounces tomato sauce
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1 tablespoon juice from cooked jalapeno (see note)
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1 quart water
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6 1/2 tablespoons chili powder
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1 tablespoon cumin
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1 1/2 teaspoons garlic powder
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1/2 teaspoon white pepper
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3/8 teaspoon salt
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Cut meat in cubes, brown in a large, heavy dutch oven. Add
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onion powder, paprika, cayenne, bouillon, beef broth, tomato
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sauce, jalapeno juice and water.
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Cook over low heat for about 2 hours, adding more water as
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needed, until meat is tender.
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Add chili powder, cumin, garlic powder and pepper, cook for
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20 to 30 minutes more. Add salt just before serving.
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Makes 6 servings.
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note: To make jalapeno juice, chop pepper coarsely and boil in
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small amount of water, reduce slightly, then strain out pepper
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and seeds.
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