World Champion Red Chili 2001

Swick and Swick Chili
 
Author:
Recipe type: red chili
Ingredients
  • 44 oz ¼'' cubed beef
  • 2 tbsp Wesson oil
  • ¾ c. finely chopped onion
  • 5 medium garlic cloves, pressed
  • 1 14-1/2 oz. can chicken broth
  • 2 medium whole green seeded and finely chopped chili peppers
  • 8 oz. beef broth
  • 4 oz. El Pato brand Mexican hot style tomato sauce
  • 4 oz. Hunt's Tomato Sauce
  • 1 tsp teaspoon Tabasco Sauce
  • 1¼ tablespoons ground cumin
  • 10¼ tablespoons chili powder (8 tbl California & 2¼ tbl New Mexico)
  • 1 teaspoon salt
  • ½ teaspoon arbol chili powder
  • ½ teaspoon New Mexico chili powder
  • ¼ teaspoon Accent
  • Pinch of brown sugar
  • Pinch of jalapeno powder
Instructions
  1. Brown beef in Wesson oil. Add onion and garlic and saute another 5 minutes. Simmer one hour.
  2. Add second group of ingredients (chili peppers, beef broth, tomato sauces, and Tabasco Sauce) and simmer 1 hour.
  3. Add third group of ingredients (cumin, 8 tbl California & 2¼ tbl New Mexico chili powders, and salt. Simmer another 45 minutes.
  4. Add fourth ingredient group (arbol & NM chili powders, Accent, brown sugar, jalapeno powder). Simmer another 15 minutes and serve.

 

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