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Title: Stanley & Wilson's Chili
Categories: Chili Meat Bean
Yield: 1 Recipe
| 3 | lb | London broil; cubed |
| 1 | tb | - 2 tbsp. vegetable oil |
| 14 | oz | Beef broth |
| 30 | oz | Canned tomato sauce |
| 8 | oz | Mild picante sauce |
| 5 | ds | - 2 dashes tabasco sauce |
| 3/4 | tb | White pepper |
| 4 | - 7 green chilies; finely chopped | |
| 2 | md | Onions; chopped extra fine |
| 1 | tb | - 2 tb granulated chicken base |
| 6 | tb | - 8 tb. chili powder |
| 2 | tb | - 3 tb. garlic powder |
| 1 | tb | Ground cumin |
| 1 | tb | Ground red pepper |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Ground curry powder |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground paprika |
Brown meat in oil at medium temperature. Saute onions and green chili peppers in small frying pan. When meat is halfway brown add onion, chili peppers and beef broth. Simmer 15 minutes, continuously folding in the meat. Add all other spices and sauces. Simmer and fold for 2-1/2 hours.
Recipe source: Staff Sgt. Scott Stanley and retired Staff Sgt. Kevin Wilson. From: "Off Duty America", June 95. Formatted by Mary Wilson, BWVB02B, Prodigy.
From the Meal-Master database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com.
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