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Backdoor chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | ****PART 1**** | | 1
| | To 2 tablespoons cooking oil | | 3
| lbs | Beef chuck tender, cut into | | | 1-inch cubes | | 2
| can | (14 ?oz.@) beef broth | | 1
| can | (8 oz.) tomato sauce | | 4
| dash | Tabasco | | 1 1/2
| tbsp | Onion powder | | 3/4
| tbsp | Cayenne | | 2
| tbsp | Beef bouillon granules | | 1
| tbsp | Chicken bouillon granules | | | ****PART 2**** | | 3/4
| tbsp | Garlic powder | | 1 1/2
| tbsp | Ground cumin | | 3/4
| tbsp | White pepper | | 6
| tbsp | Chili powder | | | Salt to taste |
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Procedures:
| 1 | Heat oil in dutch oven. | | 2 | Cook beef in oil, until beef is browned. | | 3 | Stir in remaining ingredients of part Heat to boiling; reduce heat. | | 4 | Simmer uncovered about 1 ?hours, adding water as needed, until beef is tender. | | 5 | Stir in the ingredients of part Simmer uncovered about 30 minutes or until desired consistancy is reached. | | 6 | from betty crocker"s international chili society 1990 $25,000 winner. |
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