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DUCK CREEK CHILI 4 lb. chuck tender 1 (16 oz.) can beef broth 1 (16 oz.) can tomato sauce garlic powder or 5 pods of garlic onion powder of 1 medium-sized onion chili powder paprika cayenne pepper, ground white pepper cumin oregano Trim all fat off meat and cut into small pieces, approx- imately 1/4-inch square. Brown meat in a large cooking pan. Add the following spices to the meat while it is browning: 2 1/2 teaspoons of chili powder, 1 teaspoon of cumin and 1 teaspoon of paprika. While meat is browning, empty one can of beef broth, one can of tomato sauce, one onion or 2 1/2 teaspoons of onion powder, 2 teaspoons of garlic powder or 5 garlic pods and a dash of oregano. Note: The onion and garlic pods should be shredded into liquid form with a blender of food processor. Bring ingredients to a boil and reduce heat to a low boil. Chili should be stirred occasionally and should be covered when not being stirred. After approximately 45 min- utes, add 2 to 3 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika and 1 teaspoon of ground cayenne pepper. Remove the lid after approximately one hour of cooking. Chili should be ready in about 2 hours cooking time. During the last 15 to 20 minutes of cooking, add 1/2 teaspoon of white pepper. Check the consistency. Chili should be thick and deep red in color. You may want to taste the chili during the final stages of cooking. You may want to add a little more spice to suit your taste. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |