Texas Red Chili Siye Competition by Randy Tillotson
( first made in 2006 )
6 Pounds lean course ground chuck (or Brisket) (or 1 lb)
2 Large onions diced (or 1/3 onion)
5 Dashes Tabasco Sauce (or 1/2 dash)
1/3 cup Chopped Garlic (or 1 T)
2 t Oregano (or 1/3 tsp)
2 t Black Pepper (or 1/3 tsp)
2 t Cumin (or 1/3 tsp)
2 t Curry Powder (or 1/3 tsp)
12 ounces Chili Powder (or 2 oz)
6 t Salt (or 1 tsp)
12 t Kitchen Bouquet (or 2 tsp)
3 16oz cans Tomato sauce (or 8 oz)
3 16oz cans Stewed tomatoes (or 8 oz)
3 16oz can Rotel Tomatoes (mild) (or 8 oz)
1 6oz can smoked chipotle peppers ( finally diced ) (or 1 oz)
Brown Beef in 3 T Olive Oil (or 1/2 T) over high heat.
Add onions, Chipotle Pepper w/ sauce to meat.
Combine Garlic, Oregano, Pepper, Cumin, Curry & Chili Powder and mix well & fold into the meat.
Add Kitchen Bouquet, Tabasco, Tomato Sauce, Rotel & Stewed Tomatoes & simmer 2 hours.
Add Salt if needed, Add Flour to thicken, Add Beef Broth to thin out.
Other Info (pictures, nutrition, etc)
This topic: Machs
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