"7/8'S Chili" -- Kenton And Linda Stafford Recipe - Cooking Index
3 lbs | 1362g / 48oz | Top sirloin - cut into 1/4 |
1 teaspoon | 5ml | Wesson oil |
1/8 teaspoon | 0.6ml | Seasoning salt |
3/4 teaspoon | 3.8ml | Garlic salt |
1/4 teaspoon | 1.3ml | Garlic powder |
1/4 teaspoon | 1.3ml | Meat tenderizer |
1 | Chicken broth up to 3-1/2 | |
6 oz | 170g | Beef broth |
8 oz | 227g | Hunt's tomato sauce |
1/2 oz | 14g | Yellow onion - (finely chopped) (medium) |
1/2 oz | 14g | White onion - (finely chopped) (medium) |
3 | Garlic - (finely chopped), up to 5 | |
5 tablespoons | 75ml | Gebhardt chili powder |
6 tablespoons | 90ml | California chili powder |
4 teaspoons | 20ml | New Mexico chili powder |
1 tablespoon | 15ml | Pasilla |
2 tablespoons | 30ml | Cumin - (finely ground) |
1 teaspoon | 5ml | Salt |
1/4 teaspoon | 1.3ml | Coriander - (optional) |
1 teaspoon | 5ml | Tabasco brand pepper sauce - (optional) |
1/2 teaspoon | 2.5ml | Oregano |
1/4 teaspoon | 1.3ml | Cayenne pepper |
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, 1/4 tsp garlic salt, 1/4 tsp garlic powder and 1/4 tsp meat tenderizer. Drain all excess grease, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, 1/2 tsp salt, 1/4 tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 11/2 hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: 1/2 tsp oregano, 1/4 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt. Cook 1 to 11/2 hours more, keep your eye on the pot from time to time. Salt to taste.
Source:
Bill Wight
Average rating:
10 (2 votes)
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