Backdoor Chilichili 1 ****part 1**** 1 to 2 tablespoons cooking oil 3 lb beef chuck tender, cut into 1 1-inch cubes 2 can (14 1/2 oz.@) beef broth 1 can (8 oz.) tomato sauce 4 dash tabasco 1 1/2 tablespoon onion powder 3/4 teaspoon cayenne 2 teaspoon beef bouillon granules 1 teaspoon chicken bouillon granules 1 ****part 2**** 3/4 teaspoon garlic powder 1 1/2 tablespoon ground cumin 3/4 teaspoon white pepper 6 tablespoon chili powder 1 salt to taste Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached. FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1990 $25,000 WINNER. |
