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How to make good texas Chili

Recipe Link: http://www.bigbruce.com/recipes.cfm

List of Ingredients




4-6 people
Yield: 1.5 qts
Prep Time: 10 minutes (1 hour if you cube the meat)
Ready In: 2 hours
Instructions: Start with:
2 lb. cubed "Mock Tender" beef, sirloin tip roast or chuck(1/2 inch cubes with all fat removed) do not use hamburger
1 TBS. Crisco
NOTE: the pot you use should have a non reactive surface, i,e., no aluminum or unseasoned cast iron. These react with the tomato sauce and create a metalic taste.

Brown meat on medium heat in a 4 quart pot-approx. 15 min., then add:

2 cups beef broth or beef stock
2 cups chicken broth or chicken stock
2 med. onions, diced
3 TBS. of a Red Chile Pepper (pure ground chile peppers, i.e.,this is not chili powder, but you can use chili powder if you can't find pure chile pepper.)
1/2 tsp. Attitude Adjusting Hot Stuff or 1 tsp.cayenne pepper
1 TBS. salt ( 2 tsp. if you used chili powder above)
15 oz. can of tomato sauce or diced tomatoes

Boil rapidly for 45 minutes (or until the meat is almost tender)with lid on the pot.

when meat is 90% done, add:

3 TBS. good chili powder (ie., has not been in your spice rack for the last 3 years)
1 1/2 TBS. cumin ( 1 TBS if you used chili powder above)
2 tsp. minced garlic
1 tsp. black pepper



Recipe



Reduce heat to a very slow simmer for 30 minutes, add beef broth as needed to adjust consistency. Serve with grated cheese (cheddar or parmesan), chopped onions and Jalape�os as condiments.

As with many stew recipes, if you can make this chili recipe a day or two before and store in the refrigerator, the flavor is better If beans are desired, use pinto beans and cook them separately. Can also be served over pasta or rice. Add salt and Attitude Adjusting Hot Stuff� or cayenne pepper to taste.