Big Red's Chilihabanero 6 lb very lean, coarse grnd chuck 6 each cloves garlic, crushed 16 oz tomato sauce 6 tablespoon chili powder, (dark ancho) 1/4 teaspoon habanero sauce, optional 1 red 1 1/2 teaspoon salt 1 teaspoon white pepper 1 1/2 teaspoon oregano 1 option 1 tablespoon garlic powder 2 each onions, large, minced 6 each fresh jalapenos, stemmed 1 quart beef broth 4 tablespoon cumin, ground 6 tablespoon light chili powder (n.m. 2 tablespoon paprika 1 teaspoon cayenne pepper 1 tablespoon monosodium glutamate, Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions, garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth, dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring to a low boil, cover and cook 45 minutes, adding a little water as necessary. Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and serve with cold beer. Don D. 'RED' Caldwell's favorite recipe for eating chili. San Antonio Express-News Aug 1, 1990 |
