Out-O-Site Chili -- Doris Coats

Recipe Ingredients

		Step One
2 1/2 lbs	1135g / 40oz	Chili grind ground meat or small beef cubes
1 teaspoon	5ml	Shortening
1		Beef broth - (14-1/2 oz)
1		Tomato sauce - (8 oz)
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Garlic powder
1 teaspoon	5ml	Beef flavored base or instant bouillon
1 teaspoon	5ml	Chicken flavored base or instant bouillon
1 cup	237ml	Water
		Step Two
2 teaspoons	10ml	Ground cumin
1/4 teaspoon	1.3ml	White pepper
1/2 teaspoon	2.5ml	Ground red pepper
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	McCormick "season all" seasoned salt
1/2 teaspoon	2.5ml	Onion powder
2 tablespoons	30ml	McCormick Mexican hot chili powder
2 tablespoons	30ml	McCormick Texas style chili powder
		Step Three
1/4 teaspoon	1.3ml	Ground red pepper
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	Chili powder

Recipe Instructions

Step One directions:

In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining Step One ingredients and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one hour.

Step Two directions: Combine spices and add to chili. Cover and simmer 45 minutes. Add water if the chili gets too thick.

Step Three Directions:

Combine spices and add to chili. Cover and simmer 30 minutes.

Makes 6 servings.

Doris Coats lives in Irving, Texas and won the 1991 Terlingua International Chili Championship Winner

Source:
Arizona Magazine 1/94

Rating

Average rating:

9.3 (4 votes)

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