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5 - R Chili
by Dorene Ritchey
Ingredients:
- 2 pounds Cubed or coarsely ground boneless,
trimmed beef (chuck or shoulder arm preferred)
- 1 tablespoon Vegetable shortening
- 1-½ teaspoon Hot sauce
- 8 oz. Tomato sauce
- 2 Beef bullion cubes
- 2 Jalapeño peppers, skin surface slit
- 6 tablespoons Chili powder (or to taste)
- 4 teaspoons Ground cumin
- 1 tablespoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon White pepper
- 3/8 teaspoon Cayenne
- ¼ teaspoon Oregano
- 1/8 teaspoon Crushed bay leaf
Cook meat over medium heat in melted
shortening until meat is gray in color. Add hot sauce,
tomato sauce, bullion cubes, 1 jalapeño and water to
cover. Simmer, covered, 40 to 60 minutes, stirring
occasionally. Add water if needed. When jalapeño is
soft, squeeze in juice and discard pulp and seeds.
Mix together chili powder, cumin,
onion, garlic, salt, white pepper, cayenne, oregano and
bay leaf; divide into 3 portions. Add one portion spice
mixture and remaining jalapeño. Continue to cook for one
hour adding water as needed. Remove jalapeño, squeeze
juice into chili and discard pulp and seeds. Add second
portion of spice mixture. Continue cooking for another
30 minutes, adding water if needed. Add remaining spice
mixture and cook 15 minutes more. (Chili should be kept
thick during cooking. Adding too much water keeps the
spices from permeating the meat.) |
