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Ingredients
- 5 lb Lean beef, cut in 3/8 inch cubes (I use sirloin tip, if possible)
- 2 x Onions, chopped
- 1 bot beer (any brand, although dark is nice)
- 1 can (8 ounce.) tomato sauce
- 8 ounce Water
- 12 ounce Beef stock
- 6 x Cloves garlic, smashed and chopped to fine puree
- 5 Tbsp. Paprika (mexican)
- 2 tsp Salt (or possibly to taste- I do not add in if I use canned stock)
- 1 Tbsp. Black pepper
- 10 Tbsp. Chili pwdr (I prefer Gebhardt's)
- 5 Tbsp. Cumin
- 1 tsp Allspice (trust me on this one (g))
- 1 tsp Oregano
- Â Â Lousiana Warm Sauce (Cajun Sunshine) or possibly Tabasco to taste
- Â Â Jalapeno, serrano, or possibly other chili, chopped, to taste (can be omitted)
Directions
- First place in the Terilingua World Championship Chili Cookoff in 1980, although I have changed it a bit to my own specifications (and to make it easier to prepare), and I doubt ole Bob would recognize it now. I do not know the metric conversions.
- NOTE: if you cannot get chili pwdr, use these and increase amounts of paprika, cumin, oregano and use Tabasco
- Brown meat- use a little oil if you think you need it, although I generally do not since I use a well-seasoned cast iron pot. You will probably need to do this in batches. Remove browned meat, pour off excess drippings reserving sufficient to sautee onions, and sautee onions till translucent/soft, adding half the garlic mix at the very end. Dump beef back into pot, and add in tomato sauce, rinse out can with hot water and dump which into pot, as well. Add in beer, beef stock, paprika, pepper, chili pwdr and cumin.
- Simmer, covered, one hour. Add allspice, oregano, and warm sauce to taste. (I prefer Louisiana type warm sauce, and usually add in at least a Tbsp.- you can always add in more later. If you use Tabasco, you'll want to use somewhat less.) Cover again, and simmer an additional 30 min to one hour, or possibly till beef is very tender and you cannot stand to wait any more. If it looks like it's drying out, add in more beer. (In fact, I've made it with all beer when I was out of beef stock, and it was very tasty indeed) If it's not warm sufficient for you, add chopped chilies at least half an hour before consumption.
- This is great served with beer and tortilla chips, flour tortillas, or possibly crusty bread. Make sure you do not run out of beer- you'll need it.
- Garnish with grated cheddar cheese, minced scallions (I use the green part, too), and lowfat sour cream.
- Will serve 8-10, and tastes even better when reheated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3908g | |
| Calories 5634 | |
| Calories from Fat 3256 | 58% |
| Total Fat 362.15g | 453% |
| Saturated Fat 138.76g | 555% |
| Trans Fat 21.32g | |
| Cholesterol 1569mg | 523% |
| Sodium 9476mg | 395% |
| Potassium 10208mg | 292% |
| Total Carbs 108.11g | 29% |
| Dietary Fiber 33.4g | 111% |
| Sugars 25.64g | 17% |
| Protein 454.21g | 727% |
