Red Chili

Adapted from Jim Weller’s Macktown Chili.

Ingredients

  • 3.4 lbs beef chuck shoulder steak (2 supermarket packs)
  • 14 oz beef stock
  • 14 oz turkey stock
  • 1 8-ounce can Hunts tomato sauce
  • 1 teaspoon Tapatio mexican hot sauce (substitute Tabasco)
  • salt
  • spice mix, recipe follows

Chili Spice Mix

  • 8 tablespoons (1/2 cup) New Mexico chile powder
  • 2 tablespoons Chipotle chile powder (Sizzler - substituted 1 heaping teaspoon de Arbol)
  • 3 tablespoons ground cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1/2 tablespoon arrowroot

Note: the first time we made this chili recipe, as Jori remembers it was much better when using fresh garlic and onion instead of powdered. 1/5/07 — chili starts simmering at 12 noon.

Directions

Heat 4 1/2 quart dutch oven over turkey fryer flame. Add 1 tablespoon oil and brown cubed meat in batches. Remove meat and deglaze with stock. Return meat to dutch oven.

Add stock, tomato sauce, and three quarters of the chili spice mix. Bring to boil, reduce to simmer.

Simmer for two hours. Stir in hot sauce and remaining chili spice mix. If the chili is too thick, add a bit of water or beer.

Simmer for another 30 minutes or until tender. Season with salt.

Cool chili and fill 32 oz turn-in container and allow to mellow overnight. Consume remaining chili with gusto.

At 1PM, reheat chili for 2PM turnin.

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