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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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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