24 Karat Chili
This robust beef chilli is built on a foundation of cubed beef roast, beef broth, and tomato sauce. The cooking process involves an initial long simmer to tenderise the meat, followed by a unique method of adding distinct spice blends at precise intervals during the final hour. This layering technique develops a complex flavour profile. The dish is finished with a final adjustment of seasoning and optional heat from Tabasco sauce.
Ingredients
- 2 1/2 lbs cubed beef roast
- 28 ounces beef broth
- 2 cups water
- 28 ounces Hunts tomato sauce
- Wesson Oil
- 1 teaspoon msg
- 2 tablespoons onion powder
- 2 teaspoons beef bouillon granules
- 1 teaspoon chicken bouillon granule
- 1 teaspoon garlic powder
- 1/4 teaspoon season salt
- 1 tablespoon paprika
- 1 tablespoon texas chili powder
- 1 tablespoon ground red chili pepper
- 1 teaspoon msg
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon season salt
- 1 tablespoon texas chili powder
- 1 tablespoon gebhardt chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon gebhardt chili powder
- 1 tablespoon texas chili powder
- 1 1/2 teaspoons cumin
- 1 tablespoon texas chili powder
- 1/2 teaspoon garlic powder
Method
- Cook the cubed beef in two teaspoons of Wesson Oil until browned.
- Pour in two cans of beef broth, two cups of water, one can of Hunts tomato sauce and the first group of listed spices.
- Once the mixture reaches a boil, cover it and continue cooking at a medium boil for roughly 2-1/2 hr, or until the beef is nearly tender.
- Thirty minutes before you plan to serve, stir in the second set of spices and the second can of Hunts tomato sauce.
- Add the third group of spices twenty minutes before serving.
- Ten minutes before serving, mix in the fourth and final spice blend. Taste and adjust the salt level, adding Tabasco Sauce if more heat is desired.
Nutrition (per serving)
Sodium1491300 mg
Recipe details
Category< 4 Hours
Authordrhousespcatcher
