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Categories:
chuck beef broth water vegetable oil tomatoes paprika chili powder garlic onion powder season salt garlic salt cayenne pepper Thickening Agent saltine crumbs mesa flour water
Viewed: 67 - Published at: 2 years agoIngredients
- 2 1/2 lbs chuck steaks (tenderized and diced finely)
- 2 (12 ounce) beef broth (Campbells 10.5 oz can)
- 1 (10 1/2 ounce) soup can water
- 4 tablespoons vegetable oil
- 2 cups tomatoes with juice (food process,strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
- 1 tablespoon paprika
- 5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon season salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon m.s.g.
- Thickening Agent
- 5 tablespoons saltine crumbs (finely ground)
- 4 tablespoons mesa flour
- 1 - 1 1/4 cup water (use enough water with dry ingredients to mix into a medium thick, smooth sauce)
Method
- In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown.
- Add beef broth and water.
- Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp.
- Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
- Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener .
- Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
- Great over hot dogs or served alone with your favorite accompaniments.
