Recipe by Ginny Sue
I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made "real" chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe.
- 2 onions, med chopped
- 6 garlic cloves, approx
- 2 tablespoons vegetable oil or 2 tablespoons lard
- 2 ounces Gebhardt® Chili powder (about 2/3 cup)
- 1⁄2 ounce dark chili powder (about 1 tablespoon)
- 3 lbs beef, cubed (or coarse ground I used tri-tip)
- 1 cup beef broth
- 3 ounces bulk pork sausage
- 1 medium green chili, minced (I used an Anaheim chile)
- 1⁄2 teaspoon chili powder, hot new mexico
- 1⁄2 ounce cumin (about 1 tablespoon)
- 1⁄2 teaspoon coriander (optional)
- 6 ounces tomato sauce
- 1 tablespoon oregano (steeped in hot Water for 30 minutes)
- 1⁄2 cup water, hot
- 1⁄2 ounce salt
- 1⁄4 teaspoon pepper, cayenne (if needed)
- 1 dash Tabasco sauce
Directions See How It's Made
- Saute onions and garlic in oil about 3 minutes.
- Add Gebhardt's and regular chili powder.
- Mix well.
- Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
- Add meat to onions and spices, using a little broth to keep from sticking.
- Saute sausage and green chili pepper together 2 minutes.
- Add to the pot along with meat and onions.
- Cook 15 minutes.
- Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
- Mix well and cook for 30 minutes.
- Add oregano tea.
- Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
- During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.