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Puppy's Breath Chili Recipe
Ingredients
- 3 lb Tri-tip beef or possibly sirloin tip, cut in small pcs or possibly grnd coarse
- 2 tsp Veg. oil
- 1 sm Yellow onion
- 1 can (14.5-ounce) beef broth
- 3 1/2 Tbsp. Grnd cumin
- 1/2 tsp Oregeno
- 6 x Cloves garlic, finely minced
- 3 Tbsp. Gebhardt chili pwdr
- 1 Tbsp. New Mexico mild chile pwdr
- 5 x -(up to)
- 6 Tbsp. California chile pwdr
- 1 can (8-ounce) tomato sauce
- 1 x Dry New Mexico chile, boiled and pureed
- 3 x Dry California chiles, boiled and pureed
- 1 can (14.5-ounce) chicken broth
- 1 tsp Tabasco pepper sauce
- 1 tsp Brown sugar
- 1 x Lime
- 1 dsh Msg
- Salt to taste
Directions
- The following is the recipe for Puppy's Breath Chili, the winner of the Seattle I've reprinted, because recipe appears to show a fine appreciation
- Brown meat in oil for about 30 minutes over med heat. Add in onion and sufficient beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add in 1 tbsp cumin and 0.5 tsp oregeno. Reduce heat to light boil and add in 1/2 of the garlic.
- Add in half of chili(e) pwdr and cook for 10 minutes. Add in tomato suace and reconstituted peppers and remaining garlic. Add in remaining beef stock and chicken stock for desired consistency. Cook for 1 hr on med heat, stirring occasionally. Add in remaining chili(e) powders and cumin. Simmer for 25 minutes on low to med heat, stirring occasionally. Turn heat to light boil and add in Tabasco sauce, salt, brown sugar and juice from lime. Simmer on med heat.
- Comments (mine):anyone familiar with Gephardt chili pwdr
- I would use Anaheims for the "california pepper"
- surely fresh peppers are better than reconstitued!
- why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce
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