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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is an actual grand prize chili recipe and it comes from the Texas bragging rights recipe book. Ingredients:
3 lbs chuck roast, all fat removed and cut into bite size pieces |
1 large onion, diced |
3 garlic cloves, minced |
1 tablespoon paprika |
1 teaspoon cayenne pepper |
2 beef bouillon cubes |
1 chicken bouillon cube |
1 (8 ounce) can tomato sauce |
1 teaspoon oregano |
1 teaspoon black pepper |
6 tablespoons chili powder |
1/2 teaspoon cumin |
1/2 teaspoon garlic powder |
salt |
Directions:
1. In large pot, sear meat in a small amount of oil.
2. Add onion& garlic, cook until tender (do not burn).
3. Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover.
4. Simmer 1 1/2 hours.
5. Add cumin, garlic powder, oregano, pepper and chili powder.
6. Add salt to taste.
7. Cook another 30 minutes or until meat is tender.
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