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Chef Joe's Chuck Wagon Chili
Food Management Staff
October 1, 2004
1 Min Read
FM Staff
Yield: approximately 12 servings
6 lbs. round steak, coarsely ground, diced/cubed
1 cup olive oil
1 3-oz. bottle of Grandma's chili powder
6 Tbsps. cumin
6 ea. small cloves garlic, minced
2 ea. medium red onions, chopped
6 ea. dried chili pods, remove stems and seeds and boil 30 minutes in water.
1 Tbsp. oregano
2 Tbsps. paprika
2 Tbsps. red wine vinegar
3 cups beef broth diluted with beer instead of water (chef prefers Sierra Nevada beer)
1 4-oz. can diced Ortega green chiles
1 12-oz. can stewed tomatoes (variation: Italian-style stewed tomatoes)
To taste Tabasco Sauce
Brown meat in olive oil, drain and add chili powder, cumin, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible. Add water or beer only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture. Add oregano, paprika, vinegar, 2 cups of beef broth, chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often.
Serve with fresh bread.
CHEF'S NOTE: Traditional red chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden.
Recipe created by Chef Joe Eidem, Washoe Health System.
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