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Recipes

Chili From Hell

April 28, 2001

Round One

2 Pounds of Chili Grind Meat or cubed beef (chuck tender)

  1. Gray the meat in 1 tablespoon of oil and then add:
  • ½ (14 ½ ounce) can of beef broth
  • 1 (8 ounce) can of tomato sauce
  • 1 ½ tablespoons onion powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons Wyler’s Beef Instant Bouillon
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 2 Serrano peppers (seeded)

2. Bring to a boil and cook for about 1 hour (cook longer if using cubed meat).

Round Two

  1. Remove peppers and add:
  • ¾ teaspoon of white pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon of ground cumin
  • ¼ teaspoon kosher salt
  • 2 tablespoons chili powder
  • 3 tablespoons of red chili pepper

Round Three

  1. Adjust liquid with the remainder of beef broth or water. Cover and cook for 30 minutes, then add:
  • ¼ teaspoon brown sugar
  • ¼ teaspoon Tabasco Sauce
  • 1 teaspoon ground cumin

2. Reduce heat and simmer – cook about 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.

Filed Under: Recipes Tagged With: Amarillo, Texas

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