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    Brazos River Chili
    3 lbs. Top sirloin, chili ground or cut into 1/4-inch pieces
    4 T Bacon drippings
    4 Large cloves of garlic, minced or put through a garlic press
    1 Medium onion, finely chopped
    10-1/2 oz. Can of beef broth
    13-3/4 oz. Can of chicken broth
    8 oz. Tomato sauce
    1 t Onion powder
    1 t Garlic powder
    3 T Chili powder
    1 T Hungarian sweet paprika
    1/2 t White pepper
    1 or 2 Whole jalape?os, seeded and halved
    3 T Chili powder
    1 t Ground cumin
    1 t Onion powder
    In a Dutch oven, brown the meat in the bacon drippings.
    Add the garlic and onion and cook until just transparent.
    Add the beef broth, the chicken broth and tomato sauce, and bring to a boil.
    Add the onion powder, chili powder, paprika and white pepper, and stir well.
    Float the jalape?o halves on surface of chili.
    Reduce heat to low and simmer, covered, for 1 hour.
    Check occasionally to see that liquid covers the meat.
    If it begins to look dry, lower the heat and add a little beef broth.
    Remove jalapenos from surface and stir in the additional chili powder, ground cumin and onion powder.
    Return jalapenos to chili, cover, and simmer over very low heat for an additional hour.
    At the end of the cooking time, adjust the taste with additional chili powder, cumin, onion and garlic powder, if

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