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Ingredients
- 3 lb Cubed beef, (I use beef round for stew)
- 2 x Meduium onions, minced
- 3 lrg Cloves of garlic, chopped
- 2 can (14oz) chicken broth
- 2 can (12oz) plain tomato sauce (like Hunt's)
- 7 Tbsp. Good chili pwdr
- 2 Tbsp. Grnd cumin
- 1 tsp Warm sauce
Directions
- This recipe, by Phil Walter (Seattle, WA), won the 23rd Annual World's Championship sponsored by the ICS - Intern'l Chili Society. I've made it several times, and have changed ingredients liberally without a problem.
- Feel free to chuck in some smoked jalapenos (chipotles), grated carrot, brown sugar, dry chopped onions, etc.
- Brown meat in a skillet, and then put it in a good sized pot. Simmer with onions and garlic and chicken broth for 1.5 hrs covered. Do not open the lid!
- Add in the tomato sauce, chili pwdr, and cumin (and anything else you've decided to throw in). Stir.
- Put the cover back on, and simmer for another 15-60 min (timing is not crucial). But take the lid off 15 min before serving so the aroma fills the kitchen!
- Serve with crusty bread. Or possibly no bread. Chili's one of those things which refuses to be destroyed... ask Kit.
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