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The problem with giving you my recipe is that it is my "Award Winning", thus the name BIG KAHUNA, chili. I will however share a watered down version...
Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp cooking oil
1 tbsp dark chili powder
2 tsp - granulated garlic
In a heavy 3 qrt. saucepan, add oil and brown the meat then add the remaining ingredients once the meat starts to cook. Let meat cook on medium low heat until lightly browned and the juice cooks down a little.
Step 2
1 - 8oz can of tomatoe sauce
1-14 1/2 oz can of beef broth
1 tsp chicken bouillon granules
1 tsp jalepeno powder (optional)
1 tbsp onion powder
2 tsp garlic powder
1/2 tsp red pepper (cayenne or Texas Red Pepper)
1 tsp white pepper
16 oz water
1 tbsp dark chili powder
2 - serrano peppers (float these don't chop up).
1/2 tsp salt
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours.
Step 3
1 tbsp Paprika (Hungarian preferred)
1 tsp onion powder
1 tsp - granulated garlic
1/2 tsp white pepper
5 tbsp medium and dark chili powders.
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer 20 minutes. You may add water or beef broth for consistency. Remove the serrano peppers when they become soft.
Step 4
2 tsp cumin
1/8 tsp salt
Add above ingredients and simmer for 10 minutes. By adding the spices a little at a time, you will maintain the flavors instead of cooking them all out.
This makes enough to serve about 4 people.
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