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Title: Backdoor Chili
Categories: Chili
Yield: 8 Servings

  ****PART 1****
1 To 2 tablespoons cooking oil
3lbBeef chuck tender, cut into
  1-inch cubes
2cn(14 1/2 oz.@) beef broth
1cn(8 oz.) tomato sauce
4dsTabasco
1 1/2tbOnion powder
3/4tsCayenne
2tsBeef bouillon granules
1tsChicken bouillon granules
  ****PART 2****
3/4tsGarlic powder
1 1/2tbGround cumin
3/4tsWhite pepper
6tbChili powder
  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.

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