cup water (use enough water with dry ingredients to mix into a medium thick, smooth sauce)
Serving Size: 1 (314) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 434 g67 %
Total Fat 48.3 g74 %
Saturated Fat 16.3 g81 %
Cholesterol 131.6 mg
Sodium 1242.8 mg
Dietary Fiber 2.7 g10 %
Sugars 3.8 g15 %
Protein 39.9 g
In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown.
Add beef broth and water.
Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp.
Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener .
Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
Great over hot dogs or served alone with your favorite accompaniments.