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24 Karat Chili -- Kathy Legear Recipe - Cooking Index

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24 Karat Chili -- Kathy Legear

Cuisine: Mexican
Type: Meat
Courses: Main Course
Serves: 1 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozCubed beef roast
2   Beef broth
2 cups 474mlWater
2   Hunts tomato sauce
1/4 cup 59mlWesson oil
  First Stage Spices
1 teaspoon 5mlMsg
2 tablespoons 30mlOnion powder
2 teaspoons 10mlBeef granules
1 teaspoon 5mlChicken granules
1 teaspoon 5mlGarlic powder
1/4 teaspoon 1.3mlSeason salt
1 tablespoon 15mlPaprika
1 tablespoon 15mlTexas chili powder
1 tablespoon 15mlGround chili pepper
  Second Stage Spices
1 teaspoon 5mlMsg
2 teaspoons 10mlCumin
1 teaspoon 5mlGarlic powder
1/4 teaspoon 1.3mlSeason salt
1 tablespoon 15mlTexas chili powder
1 tablespoon 15mlGebhardt's chili powder
  Third Stage Spices
1 1/2 teaspoons 7.5mlCumin
1 teaspoon 5mlOnion powder
1/2 teaspoon 2.5mlGarlic powder
1 tablespoon 15mlGebhardt chili powder
1 tablespoon 15mlTexas chili powder
  Forth Stage Spices
1 1/2 teaspoons 7.5mlCumin

Recipe Instructions

Brown beef in 2 tsp Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and first stage spices.

Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr).

Thirty minutes before turn in add second stage spices and 2nd can of Hunts tomato sauce.

Twenty minutes before turn in add third stage spices.

Ten minutes before turn in add forth stage spices.

Adjust to taste for salt and for heat add Tabasco Sauce.

Source:
Chuck Ozburn, Kathy LeGear is from Dallas, Texas and won the ICS 1998 International Chili competition in Las Vegas.

Rating

Average rating:

8.3 (4 votes)

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