This one is one of my favorites.
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COWBOY CHILI
(6 to 8 servings)
Dan Bauer says this competition recipe also makes a good eating chili if you add a couple of cans of pinto beans, including the liquid, and serve it over pasta. "I also like to sprinkle a little grated cheddar cheese and chopped onion on top of the whole mess," he notes.
Bauer combines four different kinds of ground red chili peppers. It's your job to figure out which ones.
FOR SPICE BLEND NO. 1:
1 1/2 tablespoons onion powder
1 teaspoon MSG (optional)
1/4 teaspoon jalapen~o powder
1 1/2 teaspoons garlic powder
2 tablespoons ground chili powder
1 teaspoon Creole seasoning
FOR SPICE BLEND NO. 2:
1/2 teaspoon MSG (optional)
6 tablespoons chili powder (no salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Season-All
1 bay leaf
FOR SPICE BLEND NO. 3:
1 tablespoon ground red chili pepper
1/2 teaspoon cayenne pepper
1 tablespoon cumin
1/2 teaspoon garlic powder
FOR THE CHILI:
3 pounds beef chuck or sirloin tri-tip, cut in 3/8-to-1/2-inch cubes
3 teaspoons bacon fat
14.5-ounce can chicken broth
1 teaspoon red hot sauce
1 teaspoon green hot sauce
8-ounce can spicy tomato sauce
Spring water as needed
8-ounce can mild tomato sauce
14.5-ounce can beef broth
1 tablespoon beef bouillon crystals
1 tablespoon chicken bouillon crystals
1 tablespoon Worcestershire sauce
Salt to taste
2 pinches brown sugar
Assemble the three spice mixtures in separate small bowls and set aside.
For the chili: In a medium skillet, brown the meat in three batches, using 1 teaspoon of bacon fat for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the chicken broth, hot sauces and spicy tomato sauce. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender.
While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the mild tomato sauce, 1/2 can beef broth, the beef and chicken bouillon crystals, Worcestershire sauce and enough of the remaining beef broth to make a medium-thick sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.
After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so.
Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, taste for salt and add brown sugar as needed. Cook for 30 minutes longer, stir well and serve.
Per serving (based on 8): 571 calories, 40 gm protein, 22 gm carbohydrates, 37 gm fat, 133 mg cholesterol, 13 gm saturated fat, 844 mg sodium
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Never been in to Cinci chili, but I do add a little pintos when doing local non sanctioned cookoffs, and at home.
---------------------
COWBOY CHILI
(6 to 8 servings)
Dan Bauer says this competition recipe also makes a good eating chili if you add a couple of cans of pinto beans, including the liquid, and serve it over pasta. "I also like to sprinkle a little grated cheddar cheese and chopped onion on top of the whole mess," he notes.
Bauer combines four different kinds of ground red chili peppers. It's your job to figure out which ones.
FOR SPICE BLEND NO. 1:
1 1/2 tablespoons onion powder
1 teaspoon MSG (optional)
1/4 teaspoon jalapen~o powder
1 1/2 teaspoons garlic powder
2 tablespoons ground chili powder
1 teaspoon Creole seasoning
FOR SPICE BLEND NO. 2:
1/2 teaspoon MSG (optional)
6 tablespoons chili powder (no salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Season-All
1 bay leaf
FOR SPICE BLEND NO. 3:
1 tablespoon ground red chili pepper
1/2 teaspoon cayenne pepper
1 tablespoon cumin
1/2 teaspoon garlic powder
FOR THE CHILI:
3 pounds beef chuck or sirloin tri-tip, cut in 3/8-to-1/2-inch cubes
3 teaspoons bacon fat
14.5-ounce can chicken broth
1 teaspoon red hot sauce
1 teaspoon green hot sauce
8-ounce can spicy tomato sauce
Spring water as needed
8-ounce can mild tomato sauce
14.5-ounce can beef broth
1 tablespoon beef bouillon crystals
1 tablespoon chicken bouillon crystals
1 tablespoon Worcestershire sauce
Salt to taste
2 pinches brown sugar
Assemble the three spice mixtures in separate small bowls and set aside.
For the chili: In a medium skillet, brown the meat in three batches, using 1 teaspoon of bacon fat for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the chicken broth, hot sauces and spicy tomato sauce. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender.
While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the mild tomato sauce, 1/2 can beef broth, the beef and chicken bouillon crystals, Worcestershire sauce and enough of the remaining beef broth to make a medium-thick sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.
After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so.
Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, taste for salt and add brown sugar as needed. Cook for 30 minutes longer, stir well and serve.
Per serving (based on 8): 571 calories, 40 gm protein, 22 gm carbohydrates, 37 gm fat, 133 mg cholesterol, 13 gm saturated fat, 844 mg sodium
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Never been in to Cinci chili, but I do add a little pintos when doing local non sanctioned cookoffs, and at home.
, sweat em in a skillet till the onions are just starting to brown