Randy robinson's chili

8 servings

Ingredients

Quantity Ingredient
PHASE 1
3 pounds Beef boneless round steak,
Cut up or coarse ground
1 tablespoon All-purpose flour
1 tablespoon Cooking oil
½ pounds Ground pork
½ cup Chopped onion
1½ teaspoon Granulated garlic
1 can (14 1/2 oz.) beef broth
2 cans (14 1/2 oz.@) chicken broth
1 can (8 oz.) tomato sauce
1½ teaspoon Ground cumin
1 can (4 oz.) chopped mild green
Chilis, drained
1 Jalapeno chili, chopped
1 teaspoon Black pepper
3 tablespoons Chili powder
PHASE 11
1 can (8 oz.) tomato sauce
4 tablespoons Chili powder
2 tablespoons Mild New Mexico chili powder
2 tablespoons Ground cumin
1 teaspoon Granulated garlic
1 teaspoon Tabasco sauce
1½ teaspoon Brown sugar

Directions

Coat beef with flour. Heat oil in Dutch oven over medium heat. Cook beef and ground pork in oil, stirring occasionally, until beef is brown; drain. Stir in remaining ingedients of Phase 1. Heat to boiling; reduce heat. Cover and simmer 1½ hours. Uncover; stir in all ingredients of Phase 11. Simmer uncovered about 45 minutes or until beef is tender.

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1991 $25,000 WINNER.

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