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Red s Chili Don D. red Caldwell

Ingredients
 

6 lb very lean, coarse grnd chuck
6 cloves garlic, crushed
16 oz tomato sauce
6 tbsp chili powder, (dark ancho)
1/4 tsp habanero sauce, optional
1 1/2 tsp salt
1 tsp white pepper
1 1/2 tsp oregano
1 tbsp garlic powder
2 onions, large, minced
6 fresh jalapenos, stemmed
1 qt beef broth
4 tbsp cumin, ground
6 tbsp light chili powder (n.m. red
2 tbsp paprika
1 tsp cayenne pepper
1 tbsp monosodium glutamate, option



 
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Preparation
 
Brown meat in skillet, drain and put in large, (7 quart) pot. Add
onions, garlic, jalepenos (stemmed and pierced), 1 can tomato sauce,
beef broth, dark chili powder, 2 tablespoons cumin and habanero sauce
if desired. Bring to a low boil, cover and cook 45 minutes, adding a
little water as necessary.

Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and
remaining ingredients. Simmer covered 45 miutes. Adjust salt to
taste and serve with cold beer. From: Pat Stockett Date: Tue, 10-0

 

 
Servings:
1


 

 

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