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Ингредиенты
- 2 1/2 lb Chuck roast, cubed
- 1 can (14 ounce) Swanson beef broth
- 1 can (8 oz) Hunt's tomato sauce
- 2 Tbsp. Paprika
- 1 Tbsp. Beef bouillon crystals
- 1 Tbsp. Pendery's Fort Worth light chili po
- 1 Tbsp. Onion, granulated
- 1 tsp Chicken bouillon crystals
- 1 tsp Grnd cayenne pepper
- 1/2 tsp Jalapeno pepper pwdr
- 1/2 tsp Salt
- 2 Tbsp. Gebhardt's chili pwdr
- 2 Tbsp. Pendery's Fort Worth light chili po
- 2 Tbsp. R.Tablespoons chili pwdr
- 1 Tbsp. Grnd cumin
- 1 Tbsp. Powdered garlic
- 1/2 tsp White pepper
Инструкции
- Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret - the use of the first and second seasoning techinque.
- Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 min. Combine first set of seasonings, stir into meat and cook over medium heat till meat is tender. Total cooking time needed to tenderize the meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add in to the pot. Simmer 30 min and serve.
