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| Name: | Cindy Reed's Chili | Contributor: | Margaret Dowd |
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| 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 |
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| 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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