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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This recipe is from Cindy Wilkins, 2 time national chili cook-off winner. This is a true Texas chili, no beans....just meat and gravy . It was featured on Throwdown with Bobby Flay. Cindy said she doesn't use fresh onions and peppers in her chili because you can't predict how hot, how flavorful, etc, the fresh ones will be. That's why she prefers to use the powders. This is great as is, but I really use it to stuff poblano peppers, stirring in lots of shredded monterey jack cheese! Ingredients:
2 tablespoons olive oil |
2 lbs sirloin steaks, cut into 3/4 inch cubes. the meat is easier to cube if it is partially frozen |
1 (14 ounce) can beef broth, swanson's is suggested |
1 (8 ounce) can tomato sauce, hunt's is suggested |
1 tablespoon onion powder |
2 tablespoons garlic powder |
1/2 teaspoon jalapeno powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper, ground |
1 teaspoon chicken bouillon granule |
1 teaspoon beef bouillon granules |
5 tablespoons red chili powder |
1 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
2 teaspoons ground cumin |
1/4 teaspoon brown sugar |
1/8 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
Directions:
1. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
2. Add the tomato sauce and beef broth and simmer for 1 hour.
3. Add the next 7 ingredients, stir and simmer for 35 more minutes.
4. Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
5. Add the last 5 ingredients and cook for 10 more minutes.
6. Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.
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