Title: Backdoor Chili
Categories: Chili, Salli’s
Yield: 8 Servings
1 To 2 tablespoons cooking oil
3 lb Beef chuck tender, cut into
2 cn (14 1/2 oz.@) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 tb Onion powder
3/4 ts Cayenne
2 ts Beef bouillon granules
1 ts Chicken bouillon granules
3/4 ts Garlic powder
1 1/2 tb Ground cumin
3/4 ts White pepper
6 tb Chili powder
Salt to taste
Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in
remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer
uncovered about 1 1/2 hours, adding water as needed, until beef is tender.
Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or
until desired consistancy is reached.
FROM BETTY CROCKER’S INTERNATIONAL CHILI SOCIETY 1990 $25,000 WINNER.
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini