50 lines
1.4 KiB
Plaintext
50 lines
1.4 KiB
Plaintext
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Winner, 1987 World Championship
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MARGO KNUDSON'S CHILI
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2 medium onions, chopped
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6 cloves garlic, approximately
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2 T kidney suet or lard (caudal fat???)
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2 oz Gebhardt's Chili Powder
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1/2 oz regular dark chili powder
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3 lb cubed or coarsely ground prime beef
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white pepper to taste
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1 C beef broth
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3 oz bulk pork sausage
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1 medium green chili pepper, minced
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1/2 tsp hot New Mexico chili powder
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1/2 oz cumin
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1/2 tsp coriander (optional)
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6 oz tomato sauce
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1/2 C oregano tea (1 T. oregano steeped in hot water 30 min.)
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1/2 oz salt
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1/4 tsp cayenne pepper (if needed)
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dash Tabasco Sauce
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Saute onions and minced garlic in suet about 3 minutes. Add
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Gebhardt's and regular chili powder. Mix well.
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Brown beef in another pan, a pound at a time, adding white pepper
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while browning. Add meat to onions and spices, using a little broth
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to keep from sticking.
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Saute sausage and green chili pepper together 2 minutes. Add to the
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pot along with meat and onions. Cook 15 minutes.
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Add New Mexico chili powder, cumin, coriander, tomato sauce and
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remaining broth. Mix well and cook for 30 minutes.
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Add oregano tea (strained). Cover and cook over low heat about 2
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hours or until meat is tender, stirring occasionally.
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During the last 20 or 30 minutes add salt, cayenne pepper and
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Tabasco, if needed.
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Serves 6
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KEYWORDS: chili, spicy, make ahead, main dish, hot
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