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00Ingredients
2 pounds very lean beef, coarse chili grind, or cubed in ½-inch pieces
1 8-ounce can beef broth
4 ounces tomato sauce
2 tablespoons hot chile powder (California Fancy preferred)
1/4 teaspoon oregano
½ teaspoon cayenne
2 teaspoons onion powder
1 teaspoon white pepper
½ cup tomato sauce
1 tablespoon New Mexico Light chili powder
½ teaspoon MSG (optional)
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon beef bouillon granules
1 package Goya Sazon (available in Latin markets)
2 tablespoons commercial chili powder of your choice
½ teaspoon black pepper
1 teaspoon garlic powder
1/8 teaspoon jalapeño powder
1 teaspoon chicken bouillon granules
½ cup tomato sauce
1 teaspoon cumin
½ teaspoon garlic powder
1 tablespoon commercial chili powder of your choice
½ teaspoon onion powder
1/8 teaspoon cayenne
Salt and cayenne to taste
Instructions
Brown the meat in a large pan on medium heat. Add the beef broth and tomato sauce, stir lightly and cover with the lid. When the mixture has started to reach a light boil, add the California Fancy or other hot chili powder, oregano, cayenne pepper, onion powder, white pepper, tomato sauce, New Mexico Light, MSG (if desired), paprika, and garlic powder and cook for 2 hours, or until the meat is tender. If the meat is tender before 2 hours, turn off the burner and let the pot rest.
One hour before serving time, reheat the chili on low heat, and add the cumin, onion powder, beef bouillon granules, Goya Sazon, chili powder of your choice, black pepper, garlic powder, jalapeño powder, chicken bouillon granules, and tomato sauce. Stir the chili well and add water if the mixture is too thick.
About 15 minutes before serving, add the cumin, garlic powder, chili powder of choice, onion powder and cayenne. Just before serving, add salt and cayenne pepper to taste.
| Servings |
| 4-6 |
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No project on chili con carne would be complete with out a recipe from a guy from Texas named Bubba. This wonderful recipe requires 3 hours cooking time and a bit of Texas magic!
Ingredients2 pounds very lean beef, coarse chili grind, or cubed in ½-inch pieces 1 8-ounce can beef broth 4 ounces tomato sauce 2 tablespoons hot chile powder (California Fancy preferred) 1/4 teaspoon oregano ½ teaspoon cayenne 2 teaspoons onion powder 1 teaspoon white pepper ½ cup tomato sauce 1 tablespoon New Mexico Light chili powder ½ teaspoon MSG (optional) 1 teaspoon paprika 1 teaspoon garlic powder 2 teaspoons cumin 1 teaspoon onion powder 1 teaspoon beef bouillon granules 1 package Goya Sazon (available in Latin markets) 2 tablespoons commercial chili powder of your choice ½ teaspoon black pepper 1 teaspoon garlic powder 1/8 teaspoon jalapeño powder 1 teaspoon chicken bouillon granules ½ cup tomato sauce 1 teaspoon cumin ½ teaspoon garlic powder 1 tablespoon commercial chili powder of your choice ½ teaspoon onion powder 1/8 teaspoon cayenne Salt and cayenne to taste InstructionsBrown the meat in a large pan on medium heat. Add the beef broth and tomato sauce, stir lightly and cover with the lid. When the mixture has started to reach a light boil, add the California Fancy or other hot chili powder, oregano, cayenne pepper, onion powder, white pepper, tomato sauce, New Mexico Light, MSG (if desired), paprika, and garlic powder and cook for 2 hours, or until the meat is tender. If the meat is tender before 2 hours, turn off the burner and let the pot rest. One hour before serving time, reheat the chili on low heat, and add the cumin, onion powder, beef bouillon granules, Goya Sazon, chili powder of your choice, black pepper, garlic powder, jalapeño powder, chicken bouillon granules, and tomato sauce. Stir the chili well and add water if the mixture is too thick. About 15 minutes before serving, add the cumin, garlic powder, chili powder of choice, onion powder and cayenne. Just before serving, add salt and cayenne pepper to taste.
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