Title: Randy Robinson's Chili
Categories: Chili
Yield: 8 Servings

		PHASE 1
3	lb	Beef boneless round steak,
		Cut up or coarse ground
1	tb	All-purpose flour
1	tb	Cooking oil
1/2	lb	Ground pork
1/2	c	Chopped onion
1 1/2	ts	Granulated garlic
1	cn	(14 1/2 oz.) beef broth
2	cn	(14 1/2 oz.@) chicken broth
1	cn	(8 oz.) tomato sauce
1 1/2	ts	Ground cumin
1	cn	(4 oz.) chopped mild green
		Chilis, drained
1		Jalapeno chili, chopped
1	ts	Black pepper
3	tb	Chili powder
		PHASE 11
1	cn	(8 oz.) tomato sauce
4	tb	Chili powder
2	tb	Mild New Mexico chili powder
2	tb	Ground cumin
1	ts	Granulated garlic
1	ts	Tabasco sauce
1 1/2	ts	Brown sugar

Coat beef with flour. Heat oil in Dutch oven over medium heat. Cook beef and ground pork in oil, stirring occasionally, until beef is brown; drain. Stir in remaining ingedients of Phase 1. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Uncover; stir in all ingredients of Phase 11. Simmer uncovered about 45 minutes or until beef is tender.

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1991 $25,000 WINNER.

previous

next