Pedernales River Rat Chili -- Lynn Hejtmancik

Recipe Ingredients

2 lbs	908g / 32oz	-- ¥
1		Chili grind" beef chuck roast
1 tablespoon	15ml	Bacon grease
		Bag #1
3 tablespoons	45ml	Chili powder
1 teaspoon	5ml	Garlic powder
2 teaspoons	10ml	Onion powder
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
		Bag #2
3 tablespoons	45ml	Chili powder
1 tablespoon	15ml	Cumin
2 teaspoons	10ml	Garlic powder
1/4 teaspoon	1.3ml	White pepper
1/2 teaspoon	2.5ml	Oregano powder pinch basil
1/2 teaspoon	2.5ml	Msg - (optional)
		Other Ingredients
1		Swanson chicken broth - (14-1/2 oz)
1		Swanson beef broth - (14-1/2 oz)
1		Hunts "no salt added" tomato sauce - (8 oz)
1		Knorr beef bullion cube
1/2 teaspoon	2.5ml	Light brown sugar

Recipe Instructions

Cooking Instructions Heat Bacon Grease in cooking pot until very hot (smoking) Add "Room Temperature" meat, gray until it starts to make it's own juice.

Stir continuously, add both cans of broth, and 1/2 of Bag #1.

Cook covered at a medium boil for 45 minutes.

Uncover and stir every 10 minutes. Add water as needed.

After 45 minutes, add the rest of Bag #1.

Add tomato sauce when meat is tender, and add Bag #2.

Add 1 beef bullion cube and add 1/2 tsp light brown sugar.

Use the following to season to taste: Salt, Cayenne Pepper for hot front taste, White Pepper for hot front taste, Brown Sugar for a sweeter taste.

Ready to eat.

Better the next day

Lynn Hejtmancik is from Austin, Texas and won the 1988 Terlingua International Chili Championship Winner ]]]]]

Source:
"Chili Madness" by Jane Butel

Rating

Average rating:

8.7 (13 votes)

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