Puppy's Breath Chili Recipe

click to rate
0 votes | 1169 views
Servings: 8

Ingredients

Cost per serving $1.77 view details
  • 3 lb Tri-tip beef or possibly sirloin tip, cut in small pcs or possibly grnd coarse
  • 2 tsp Veg. oil
  • 1 sm Yellow onion
  • 1 can (14.5-ounce) beef broth
  • 3 1/2 Tbsp. Grnd cumin
  • 1/2 tsp Oregeno
  • 6 x Cloves garlic, finely minced
  • 3 Tbsp. Gebhardt chili pwdr
  • 1 Tbsp. New Mexico mild chile pwdr
  • 5 x -(up to)
  • 6 Tbsp. California chile pwdr
  • 1 can (8-ounce) tomato sauce
  • 1 x Dry New Mexico chile, boiled and pureed
  • 3 x Dry California chiles, boiled and pureed
  • 1 can (14.5-ounce) chicken broth
  • 1 tsp Tabasco pepper sauce
  • 1 tsp Brown sugar
  • 1 x Lime
  • 1 dsh Msg
  •     Salt to taste

Directions

  1. The following is the recipe for Puppy's Breath Chili, the winner of the Seattle I've reprinted, because recipe appears to show a fine appreciation
  2. Brown meat in oil for about 30 minutes over med heat. Add in onion and sufficient beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add in 1 tbsp cumin and 0.5 tsp oregeno. Reduce heat to light boil and add in 1/2 of the garlic.
  3. Add in half of chili(e) pwdr and cook for 10 minutes. Add in tomato suace and reconstituted peppers and remaining garlic. Add in remaining beef stock and chicken stock for desired consistency. Cook for 1 hr on med heat, stirring occasionally. Add in remaining chili(e) powders and cumin. Simmer for 25 minutes on low to med heat, stirring occasionally. Turn heat to light boil and add in Tabasco sauce, salt, brown sugar and juice from lime. Simmer on med heat.
  4. Comments (mine):anyone familiar with Gephardt chili pwdr
  5. I would use Anaheims for the "california pepper"
  6. surely fresh peppers are better than reconstitued!
  7. why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce

Toolbox

Add the recipe to which day?
« Today - Apr 29 »
Today - Apr 29
Apr 30 - May 06
May 7 - 13
May 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 8 servings
Calories 258  
Calories from Fat 96 37%
Total Fat 10.77g 13%
Saturated Fat 2.9g 12%
Trans Fat 0.03g  
Cholesterol 69mg 23%
Sodium 141mg 6%
Potassium 615mg 18%
Total Carbs 3.98g 1%
Dietary Fiber 0.8g 3%
Sugars 0.92g 1%
Protein 34.78g 56%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment