Dr. Randy Jouno's Guadalajara, Mex Champ Chili

Recipe Ingredients

1/4 cup	59ml	Oil
4 lbs	1816g / 64oz	Top round steak - trimmed
		Into 1/4-inch cubes
6 cups	1422ml	Water
5		Tomato paste
1/2 cup	31g / 1.1oz	Instant minced onion
2 1/2 tablespoons	37ml	Celery salt
3 tablespoons	45ml	Chili powder
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Coriander seed - ground
1/2 teaspoon	2.5ml	Cumin seed - ground
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Marjoram leaves - crushed
1/2 teaspoon	2.5ml	Oregano leaves - crushed
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Thyme leaves - crushed
1/2 teaspoon	2.5ml	Sage 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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