Dr.Randy Jouno's Guadalajara,Mx Champ Chili
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 4 | pounds |
beef, round steak
trimmed into 1/4 inch cubes |
|
| 6 | cups |
water
|
|
| 30 | ounces |
tomato paste
|
|
| ½ | cup |
onions
instant, minced |
|
| 2 ½ | tablespoons |
celery salt
|
|
| 3 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
coriander seeds
ground |
|
| ½ | teaspoon |
cumin seeds
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
marjoram
crushed |
*
|
| ½ | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
sage leaves
crushed |
*
|
| 1 | pinch |
sweet red bell peppers
ground |
*
|
| 27 | ounces |
green chili peppers
whole, drained, seeded, chopped |
|
| 4 | ounces |
milk chocolate bars
broken up |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1.8 | kg |
beef, round steak
trimmed into 1/4 inch cubes |
|
| 1.4 | l |
water
|
|
| 867 | ml/g |
tomato paste
|
|
| 118 | ml |
onions
instant, minced |
|
| 38 | ml |
celery salt
|
|
| 45 | ml |
chili powder
|
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
coriander seeds
ground |
|
| 2.5 | ml |
cumin seeds
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
marjoram
crushed |
*
|
| 2.5 | ml |
oregano
crushed |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
sage leaves
crushed |
*
|
| 1 | pinch |
sweet red bell peppers
ground |
*
|
| 780.3 | ml/g |
green chili peppers
whole, drained, seeded, chopped |
|
| 115.6 | ml/g |
milk chocolate bars
broken up |
Directions
Heat 2 tablespoon oil in a large saucepan until hot.
Add 1 lb beef and brown on all sides.
Remove with a slotted spoon and set aside.
Repeat until all beef is browned.
Use additional oil as needed.
Return all beef to saucepan.
Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.
Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally.
Add remaining water.
Mix in chocolate; simmer, covered for 30 minutes, stirring often.
