Champion Hoot Owl Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chuck cubed, or chili grind
8 ounce: Tomato sauce,
14 ounce: Beef broth,
4 medium: Serranos, optional
1 tsp: Paprika,
1 tsp: Cayenne pepper,
2 tbsp: Onion powder,
1 tbsp: Cumin,
1 tbsp: Garlic powder,
1 tsp: White pepper,
1 package: Sazon,
5 tbsp: Chili powder,
Directions:
Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water,
tomato sauce and beef broth. Remove stems from serranos and make
small slit with knife and add. In a separate container, blend the
paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon
and chili powder. Add half of the spice mixture to the chili pot.
Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one
hour and save. Add remaining spice mixture. Cook 30 minutes or until
meat is tender. (Using chili grind meat will shorten cooking time.)
Taste,add salt and/or juice pressed from serranos as needed.
Note if chili gets too thick,add small amounts of water.
Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken
Strei
Source from luhu.jp
tomato sauce and beef broth. Remove stems from serranos and make
small slit with knife and add. In a separate container, blend the
paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon
and chili powder. Add half of the spice mixture to the chili pot.
Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one
hour and save. Add remaining spice mixture. Cook 30 minutes or until
meat is tender. (Using chili grind meat will shorten cooking time.)
Taste,add salt and/or juice pressed from serranos as needed.
Note if chili gets too thick,add small amounts of water.
Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken
Strei
Source from luhu.jp
Tags
Chili