Recipe by Kerena
From the Cook Off America Cookbook Recipe ,1997 Winner Steve Falkowski International Chili Society Worlds Championship Chili Cookoff and Salsa Competition.
Top Review by Ackman
I make a pretty good chili myself, but every so often I like to try other recipes. Except for being a little spicy for my taste, ( & I cut the chili powder down a bit ), it was still pretty darn good. Even though chopped meat is traditional, I think I'd go back to using ground beef...IMO, chopped beef is too lean & doesn't keep the flavor like 80/20 ground beef does. I love the idea of using chicken stock instead of plain water or tomato juice. I DID add a few of my own touches...I like chopped celery & mild green chilies in chili & that's why I gave it 4 stars instead of 5. All in all, this is a winner...THANKS for sharing!!!
- 1 1⁄2 cups white onions, finely minced
- 8 garlic cloves, finely minced
- 2 (15 1/2 ounce) cans chicken broth, with fat removed
- 4 ounces tomato sauce
- 3⁄4 teaspoon garlic powder
- 3 tablespoons ground cumin
- 10 1⁄2 tablespoons chili powder
- 2 teaspoons salt
- 3 lbs beef, cut into 1/4-inch cubes
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon light brown sugar
- 1 teaspoon Tabasco sauce
Directions See How It's Made
- In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the sugar. Mix well.
- Brown the meat in oil using a separate pan and drain well. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
- Mix in brown sugar and hot sauce just before serving.