Tailgate Chili
Spice mix A:
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 3 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Spice mix B:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
Chili:
- 1 tablespoon Crisco
- 3lbs London Broil cut into 1/4" cubes
- 1 small onion, finely chopped
- 1 green pepper, chopped
- 1 8oz can chopped green chilies
- 1 8oz can tomato sauce
- 1 12oz can of beer
- 1 13oz can beef broth
- 1 13oz can chicken broth
- 3 tablespoons chipolte hot sauce
- 1/2 teaspoon Tabasco sauce
In a large dutch oven, heat shortening over medium heat and cook beef until brown on all sides. Add onions, peppers, tomato sauce, beer, beef broth chicken broth and spice mix A and bring to a boil, lower heat and simmer for about 1 1/2 hours.
Stir in spice mix B, chipotle sauce and tabasco. Simmer 1/2 hour longer.
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