Pools Brew Red Chili
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A traditional chili recipe from Bob Plager, winner of the World's Championship Chili Cookoff (WCCC) held by the International Chili Society (ICS) two years in a row (2012, 2013).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Main ingredients:
- 1,500 g beef chuck, rump (top part of the thigh cut trimmed of fat), cut into 2.5 cm cubes.
- 3 tablespoons of vegetable margarine
- 3 cups lightly salted beef broth
- 3 cups lightly salted chicken broth
- 1.5 cups tomato sauce
- 3 pitted prunes
- Tabasco sauce (optional)
Spice group No. 1:
- 1.5 tbsp paprika
- 2 tsp onion powder
- 1.5 tsp garlic powder
- 3 tsp dry concentrated beef broth
- 1.5 tsp dry concentrated chicken broth
- 1/2 tsp seasoned salt
- 2 and 1/4 teaspoons New Mexico chili powder
- 2 and 1/4 teaspoons ground New Mexico chili pepper
Spice group No. 2:
- 1.5 tbsp. ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp seasoned salt
- 2 and 1/4 tbsp. chili powder
- 2 and 1/4 tablespoons Texas chili powder
- 2 and 1/4 teaspoons ground New Mexico chili pepper
- 2 and 1/4 teaspoons mild New Mexico chili pepper powder
Spice group No. 3:
- 3 teaspoons Texas chili powder
- 1.5 tsp ground cumin
- 1/4 heaping teaspoon garlic powder
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Recipes with similar ingredients: beef, chili seasoning, garlic powder, onion powder, cumin, paprika, Tabasco sauce, tomato sauce
Cooking the dish according to the recipe:
- Melt the margarine in a large, wide saucepan over medium heat. Fry the beef in small batches on each side for 5 minutes until golden brown. Place in a colander, drain, rinse with water, and return to the saucepan.
- Add beef broth, chicken broth, tomato sauce, prunes, 10 cups of water (2.5 l), and spice group #1 to the pan. Bring to a boil, reduce heat to medium, and cook for 2.5 hours, stirring occasionally, until the meat is tender.
- Add spice group #2 and cook for 15 minutes, then add spice group #3 and continue cooking for another 15 minutes. Season with salt and Tabasco sauce to taste. In this article, you'll learn about the types and using Tabasco sauce.
Categories:
recipe / Main courses / Meat / Soups / Thick soups and stews / / American cuisine
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