James Coney Island Chili

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs chuck steaks (tenderized and diced finely)
  • 2
    (12 ounce) beef broth (Campbells 10.5 oz can)
  • 1
    (10 1/2 ounce) soup can water
  • 4
    tablespoons vegetable oil
  • 2
    cups tomatoes with juice (food process,strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
  • 1
    tablespoon paprika
  • 5
    teaspoons chili powder
  • 1
    teaspoon garlic powder
  • 1
    teaspoon onion powder
  • 34
    teaspoon season salt
  • 14
    teaspoon garlic salt
  • 14
    teaspoon cayenne pepper
  • 12
    teaspoon m.s.g.
  • Thickening Agent
  • 5
    tablespoons saltine crumbs (finely ground)
  • 4
    tablespoons mesa flour
  • 1 - 1 14
    cup water (use enough water with dry ingredients to mix into a medium thick, smooth sauce)
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DIRECTIONS

  • 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.
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