Chili
Total time
Author: www.whatsupbrock.com
Recipe type: Entree
Cuisine: American
Serves: 6-8
- 2½ pound Chuck Roast, cut into 1 inch cubes
- 2 Tablespoons of Bacon Grease
- I medium Yellow Onion chopped
- 2 Teaspoons Beef Base
- 12 ounce can Whole Tomatoes
- 7 ounce can Chipotle Peppers in Adobo Sauce
- 2 Cups of Water
- 2 Cups of Chicken Stock
- 4 Tablespoons of Chili Powder
- 1 Tablespoon of Onion Powder
- 1 Tablespoon of Garlic Powder
- 1 Tablespoon of ground Cumin
- Heat the 1 Tablespoon of Bacon Grease in a heavy dutch oven or similar pot on the stove over medium high heat
- Brown cubed Chuck Roast in batches until no longer pink. Set aside.
- Heat remaining Tablespoon of bacon grease in pot and add chopped Onion until translucent.
- Add browned cubed Chuck Roast back to pot with Chopped Onion
- Add 2 Teaspoons of Beef Base
- Add 12 Ounce can Whole Tomatoes
- Add 7 Ounce can Chipotle Peppers in Adobo Sauce
- Add 2 Cups of Water
- Add 2 Cups of Chicken Stock
- Stir and bring to an easy boil
- FIRST DUMP
- Add 2 Tablespoons of Chili Powder
- Add ½ Tablespoon Onion Powder
- Add ½ Tablespoon of Garlic Powder
- Add ½ Tablespoon of Ground Cumin
- Reduce heat to simmer, cover pot and cook about 2½ hours over medium low heat
- SECOND DUMP
- Add 2 Tablespoons of Chili Powder
- Add ½ Tablespoon Onion Powder
- Add ½ Tablespoon of Garlic Powder
- Add ½ Tablespoon of Ground Cumin
- Increase heat to medium and simmer last half hour uncovered to thicken.
- Serve with grated Cheddar Cheese and Fritos Corn Chips
Recipe by What's Up Brock at http://www.whatsupbrock.com/chili/
3.2.1682