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Puppy's Breath Chili













Trans-fat Free, High Fiber


3 pounds beef, sirloin tip
coarse ground
2 teaspoons vegetable oil
1 small onions
14½ ounces beef stock
tablespoons cumin
½ teaspoon oregano
6 cloves garlic
finely chopped, divided
3 tablespoons chili powder
1 tablespoon mild chili powder
5 tablespoons chili powder
california, divided
8 ounces tomato sauce
1 each hot chili peppers
new mexico, dried, boiled 25 minutes
3 each hot chili peppers
california, dried, boiled 25 minutes
14½ chicken stock
1 teaspoon red hot pepper sauce
1 teaspoon brown sugar
1 x limes
juice of one
1 dash monosodium glutamate
1 x salt
to taste
* not incl. in nutrient facts


Brown meat in oil for about 30 minutes over medium heat.

Add onion and enough beef broth to cover meat.

Reserve remaining broth.

Bring to a boil and cook for 15 minutes.

Add 1 tablespoon cumin and oregano.

Reduce heat to simmer and add 1 tablespoon garlic.

Add 1½ tablespoons Gebhardt chili powder, about 2 teaspoons New Mexico chile powder and about 3 tablespoons California chile powder.

Cook for 10 minutes.

Scrape pulp from boiled chilies, wearing rubber gloves to protect against oils that later can cause burning sensation on skin.

Add tomato sauce and chile pulp and remaining 1 tablespoon garlic.

Add any reserved beef broth and chicken broth for desired consistency.

Cook for one hour on medium heat stirring occasionally.

Add remaining 1½ tablespoons chili powder.

Add remaining 1½ tablespoons ground cumin.

Simmer for 25 minutes on low to medium heat, stirring occasionally.

Turn up heat to light boil and add Tabasco pepper sauce, brown sugar lime juice, Msg and season with salt.

Simmer on medium heat.

First published: last updated: 2016-02-03



Nutrition Facts

Serving Size 563g (19.9 oz)
Amount per Serving
Calories 83453% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 554mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 28%
Sugars g
Protein 152g
Vitamin A 89% Vitamin C 38%
Calcium 22% Iron 65%
* based on a 2,000 calorie diet How is this calculated?

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