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Jim Weller's Macktown Chili




Source of Recipe


the web


List of Ingredients




Spice mix:
8 tablespoons mild California chile powder
2 tablespoons hot New Mexico chile powder
3 tablespoons cumin
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 tablespoon arrowroot

Chili:
3 pounds bottom sirloin, cubed small
Oil as needed
1 can (14 1/2-ounce) beef broth
1 can (14 1/2-ounce) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon Tabasco sauce
Water as needed
Salt to taste

Recipe



In a small bowl, combine all the spice mix ingredients and set aside. In a large skillet, brown meat cubes in a small amount of oil. When browned, drain the meat well in a colander.

Place the beef in a large stock pot and add the tomato sauce and beef and chicken broths. Add three-quarters of the spice mix, bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours. Add the Tabasco sauce and remaining spice mix. If necessary, add water if it becomes too thick. Cook an additional half-hour or until the meat is tender. Add salt to taste.

Makes about 3 quarts chili (analysis per 1 cup).