Cin-Chili
Yield
6 servingsPrep
25 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Step 1 | |||
| 2 | pounds |
beef chuck
cut in cubes |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
garlic
granulated |
|
| Step 2 | |||
| 8 | ounces |
tomato sauce
|
|
| 14 | ounces |
beef stock
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| 1 | teaspoon |
jalapeno powder
|
* |
| 1 | tablespoon |
onion powder
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
white pepper
|
|
| 24 | ounces |
water
|
|
| 1 | tablespoon |
chili powder
|
|
| 2 | whole |
serrano chiles
|
*
|
| Step 3 | |||
| 1 | tablespoon |
paprika
|
|
| 1 | package |
sazon
|
* |
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 5 | tablespoons |
chili powder
|
|
| Step 4 | |||
| 2 | teaspoons |
cumin
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Step 1 | |||
| 907.2 | g |
beef chuck
cut in cubes |
|
| 5 | ml |
vegetable oil
|
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
garlic
granulated |
|
| Step 2 | |||
| 231.2 | ml/g |
tomato sauce
|
|
| 404.6 | ml/g |
beef stock
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
| 5 | ml |
jalapeno powder
|
* |
| 15 | ml |
onion powder
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 5 | ml |
white pepper
|
|
| 693.6 | ml/g |
water
|
|
| 15 | ml |
chili powder
|
|
| 2 | whole |
serrano chiles
|
*
|
| Step 3 | |||
| 15 | ml |
paprika
|
|
| 1 | package |
sazon
|
* |
| 5 | ml |
onion powder
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
white pepper
|
|
| 75 | ml |
chili powder
|
|
| Step 4 | |||
| 1E+1 | ml |
cumin
|
|
| 0.6 | ml |
salt
|
|
Directions
Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat.
Step 2: Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1½ hrs. Float the serranos on top of the chili during this time, removing them before they fall apart.
Step 3: Combine seasonings and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes. Adding small amounts of water or beef broth as needed for consistency.
Step 4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes about six cups.
