This chili takes a lot of time to prepare, but it's absolutely awesome.
Part
1:
4
pounds steak (round or sirloin, not ground)
6
teaspoons vegetable oil
1
teaspoon seasoned salt
3
teaspoon garlic powder
2
teaspoon meat tenderizer
2
medium white onion, chopped
2
bell pepper, chopped
Part
2:
2
- 10-oz. can chicken broth
2
- 10 oz. beef broth
2
- 6 oz. tomato paste
4
- 28 oz. can whole tomatoes, peeled, chopped, and drained
10
cloves garlic, finely chopped (or garlic powder)
10
tablespoons Gebhardt chili powder
8
tablespoons California chili powder
4
tablespoon medium hot New Mexico chili powder
4
tablespoon ground pasilla chili
4
tablespoon ground cumin
4
teaspoons cayenne pepper
2
teaspoon salt
2
teaspoon Tabasco sauce
2
teaspoon ground oregano
2
teaspoon garlic powder
4
oz. semi-sweet chocolate
Optional:
2
- 27-oz. can kidney beans, rinsed and drained
1
- 20-oz. can red beans, rinsed and drained
1
- 15-oz. can pinto beans, rinsed and drained
Part
1: Cut meat into 1/4" to 1/2" cubes.
Cook each pound of meat separately this way:
In large cooking pot, heat 1 teaspoon cooking oil, stir in 1 pound cubed
meat, then sprinkle with 1/4 teaspoon seasoned salt, 3/4 teaspoon garlic powder,
and 1/2 teaspoon meat tenderizer. When
meat is lightly browned, drain off all fat.
Saute chopped onions and chopped bell pepper.
Part
2: Return all the meat, the onions, and the bell pepper to the pot and add all
of the Part 2 ingredients, and beans if desired.
Stir well to combine. Simmer
uncovered over low heat for 3 hours, adding an additional 1 can chicken broth if
necessary. Do not allow to boil.
Store in refrigerator overnight, reheat for 2 hours the next day, and eat
(chili is always better after it sits overnight in the refrigerator).
This
recipe makes
8 quarts (approx. 12 pounds). I usually make a triple batch, which will just
about fill two 16-quart pots.
