WetLeather Recipe Database - food for bikers

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Name:Cindy Reed's Chili Contributor:Margaret Dowd
Description:Cindy achieved her second consecutive title at the 27th annual CASI Posted:1995-06-29
Key words:chili, beef Category:Main Dishes
ID:477 Updated:2006-01-14 17:23:51
Ingredients:Cin Chili
Step 1:
2 lbs of beef chuck tender, cut into 3/8" cubes
1 tsp cooking oil
1 Tbsp dark chili powder
2 tsp granulated garlic

Step 2:
8 oz can tomato sauce
14 oz can beef broth
1 Tbsp chicken bouillon
1 Tbsp jalapeno powder
1 Tbsp onion powder
2 Tbsp garlic powder
1/2 Tbsp red pepper
1 Tbsp white pepper
24 oz spring water
1 Tbsp dark chili powder
2 whole serranos

Step 3:
1 Tbsp paprika
1 packet Sazon
1 Tbsp onion powder
1 Tbsp garlic powder
1/2 Tbsp white pepper
5 Tbsp medium and dark chili powders

Step 4:
2 Tbsp cumin
1/8 Tbsp salt
Preparation:Step 1:
In a 3-qt saucepan , add the Step 1 and brown meat.

Step 2:
Combine seasoning and liquids in Step 2 and add beef mixture. Bring to boil, reduce heat and simmer for 1.5 hrs. Float the serranos on top of the chili during this time, removing them before they fall apart.

Step 3:
Combine seasonings and add to beef mixture. Bring to boil. Reduce and simmer for 20 minutes, adding small amounts of water or beef broth as needed for consistency.

Step 4:
Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for
10 more minutes. Makes about 6 cups.

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