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Chili

1 tb Crisco 2 1/2 lb Chuck Tender -- cut in 3/8" cubes


Dump 1

2 cn Swanson's Beef Broth
(14 1/2 Oz)
1 ts Beef Bouillon Granules
1 tb Chicken Bouillon Granules
1 ts Pendery's El Rey Chili Pepper (see note)
4 ts Pendery's High Color Paprika 5 3/4 ts Onion Powder
1/2 ts Garlic Powder
1 cn Tomato Sauce
3 Serrano Chili Pods, pierced


Dump 2

1/2 ts Pendery's 40 K Cayenne Pepper
1/2 ts Sazon Goya
1/4 ts Ground White Pepper
1/4 ts Ground Black Pepper
2 ts Ground Cumin
1 ts Garlic Powder
1 tb Pendery's Original Chili Powder
2 tb Gebhart's Chili Powder


Dump 3

1/2 ts Sazon Goya
1/2 ts Onion Powder
1 tb Pendery's Original Chili Powder
2 ts Ground Cumin
3/8 ts Pendery's 60 K Cayenne Pepper
2 tb Gebhart's Chili Powder


Kicker

3/8 ts Salt
1 1/2 ts Ground Cumin
1 1/2 ts Gebhart's Chili Powder


Makes just over 2 qts.


In a large heavy Dutch oven or kettle, heat the Crisco until sizzling. Brown the meat cubes, stirring often. Pour off accumulated juices, and add the first DUMP. Cook the chili covered through all stages and DUMPS, and stir it frequently. (If additional liquid is needed during cooking, add more beef broth.)


Cook DUMP 1 for 1 hour. Squeeze the chili pod juices into the pot. Discard the pods.


Add ingredients in DUMP 2 and cook for 1 hour 25 mins, then add DUMP 3 ingredients.


5 to 10 mins before presentation to judges or guests, add the KICKER ingredients. Stir well, dish up. Very, very rich.


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