Swick and Swick Chili
Author: George Swick
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
- Brown beef in Wesson oil. Add onion and garlic and saute another 5 minutes. Simmer one hour.
- Add second group of ingredients (chili peppers, beef broth, tomato sauces, and Tabasco Sauce) and simmer 1 hour.
- Add third group of ingredients (cumin, 8 tbl California & 2¼ tbl New Mexico chili powders, and salt. Simmer another 45 minutes.
- Add fourth ingredient group (arbol & NM chili powders, Accent, brown sugar, jalapeno powder). Simmer another 15 minutes and serve.
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