Cin-chilimain dish, meats, soups 1 step 1 2 lb beef chuck cut in 3/8 cubes 1 teaspoon cooking oil 1 tablespoon dark chili powder 2 teaspoon granulated garlic 1 step 2 8 oz can of tomato sauce 14 oz can beef broth 1 teaspoon chicken bouillon granules 1 teaspoon jalapeno powder 1 tablespoon onion powder 1/2 teaspoon red pepper 1 teaspoon white pepper 24 oz spring water 1 tablespoon dark chili powder 2 whole serranos 1 step 3 1 tablespoon paprika 1 pkg sazon* 1 teaspoon onion pepper 1 teaspoon garlic powder 1/2 teaspoon white pepper 5 tablespoon med & dark chili powders 1 step 4 2 teaspoon cumin 1/8 teaspoon salt Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat. Step 2: Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1 1/2 hrs. Float the serranos on top of the chili during this time, removing them before they fall apart. Step 3: Combine seasonings and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes. adding small amounts of water or beef broth as needed for consistency. Step 4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes about six cups. Sazon* Is a seasoning blend of MSG, cilantro and achiote. Made by Goya Foods |
