Makes about 3/4 of a gallon of chili. Recipe is by Jason and Eric Blevins.
9 tbls. chili powder
21/2 tbls. cumin
1 tbl. granulated garlic
1 tbl. onion powder
1 tsp. cayenne powder
1 tsp. salt
2.5 lbs. tri-tip or chuck roast cut into 1/4-inch cubes
30 ozs. beef stock
10 ozs. tomato puree
1 jalapeño pepper
1. Combine the chili powder, cumin, granulated garlic, onion powder, Cayenne powder and salt. Divide the mixture into two equal parts.
2. In a heavy pot, brown the meat. Drain the grease and return the meat to the pot. Add the beef stock, tomato puré e and half the spice mix. Simmer for 1 hour.
3. Add the rest of the spice mix and the jalapeño. Add Tabasco to taste. Simmer for 11/2 hours and serve.
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