3 lb Round steak, coarsely ground
3 lb Chuck steak, " "
1 cup Wesson oil or suet
Black pepper to taste
3 oz Gebhardt's Chili powder
6 tbsp Cumin
2 tbsp MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded & de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tbsp Oregano, brewed in.....
1/2 cup Budweiser beer, like tea
2 tbsp Paprika
2 tbsp Cider vinegar
3 cup Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 tsp Tabasco sauce, or to taste
2 tbsp Masa harina flour
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Joe & Shirley Stewart's Championship Chili, 1979
Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.
Makes 1 potful.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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