| This recipe is liked by 0 person(s). |
|
Texas Red Chili
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Deb's Hot Rod Chili Recipe | |
| 2 lbs. | coarsely ground meat |
| 1 8 oz. can of “El Pato” tomato sauce | |
| 1 15 oz. can | beef broth |
| Mix the following spices for dump 1: | |
| 1 Tbsp | onion powder |
| 2 tsp | garlic powder |
| 2 tsp | beef crystals |
| 1 tsp | chicken crystals |
| 1 Tbsp | Pacific Beauty Paprika* |
| 1 Tbsp | Mexene Chili Powder |
| 1/2 tsp | cayenne |
| 1/4 tsp | black pepper |
| 1 package | Sazon Goya* |
| Mix the following spices for dump 2: | |
| 1 Tbsp | Mexene Chili Powder |
| 1 Tbsp | Hatch Mild Chili Powder* |
| 2 Tbsp | Cowtown Light chili powder* |
| 1 Tbsp | Mild Bills dark chili powder* |
| 1 tsp | cumin |
| 1/4 tsp | white pepper |
| Mix the following spices for dump 3: | |
| 1 tsp | onion powder |
| 1 tsp | garlic salt |
| 1/4 tsp | cayenne |
| 3/4 Tbsp | Cowtown Light Chili Powder* |
| 1 Tbsp | cumin |
Instructions
1. Gray the meat and drain grease. 2. Slow boil meat in beef broth and 1 equal can of distilled water. 3. Add dump 1 and medium boil for 60 minutes. 4. Add dump 2 and medium boil for 45 minutes. 5. Add dump 3 and medium boil for 15 minutes. In last five minutes taste for heat — adjust as required.
* These spices available from Mild Bill’s Spices, etc.
THE ESQUIRE CHILI COOK-OFF: RECIPES, FAVORITE BOWLS & MORE
Read more: http://www.esquire.com/features/guy-food/texas-chili-recipe-ll-1208#ixzz1ljxclZ2J
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.