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Dr. Randy Jouno's Guadalajara, Mex Champ Chili Recipe - Cooking Index

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Dr. Randy Jouno's Guadalajara, Mex Champ Chili

Serves: 6 people

Recipe Ingredients

1/4 cup 59mlOil
4 lbs 1816g / 64ozTop round steak - trimmed
  Into 1/4-inch cubes
6 cups 1422mlWater
5   Tomato paste
1/2 cup 31g / 1.1ozInstant minced onion
2 1/2 tablespoons 37mlCelery salt
3 tablespoons 45mlChili powder
1/2 teaspoon 2.5mlGround allspice
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlCurry powder
1/2 teaspoon 2.5mlGarlic powder
1/2 teaspoon 2.5mlCoriander seed - ground
1/2 teaspoon 2.5mlCumin seed - ground
1/2 teaspoon 2.5mlGround ginger
1/2 teaspoon 2.5mlMarjoram leaves - crushed
1/2 teaspoon 2.5mlOregano leaves - crushed
1/2 teaspoon 2.5mlPaprika
1/2 teaspoon 2.5mlThyme leaves - crushed
1/2 teaspoon 2.5mlSage leaves - crushed
1   Red pepper - ground
1   Whole green chiles
  Drained - seeded, & chopped
1   Milk chocolate - broken up

Recipe Instructions

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned.

Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.

Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.

Source:
Chile Pepper Magazine, October 1990

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