Doc's Secret Remedy Chili
Doc's Secret Remedy Chili
For those who know how to make chili, coming up with a new and delicious recipe can be very difficult. However, if you follow this recipe first run through, just change it to your liking and you can't go wrong.(This recipe is hot!!!)
- 1/4 cup Wesson oil
- 3 lbs beef boneless sirloin, London broil or tri-tip steak cubed
- 6 ounces bulk pork sausage
- 1 can (14 1/2 ounces) ready-to-serve beef broth
- 1 can (8 ounces) Hunt's tomato sauce
- 1 can (6 ounces) Snap-E-Tom tomato cocktail
- 1 can or bottle (12 ounces) beer
- 11 tablespoons Gebhardt chili powder [yes, 11 tbls]
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Tobasco pepper sauce
- 1 tablespoon ground cumin
- Salt to taste
Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook pork sausage in 6-inch skillet, stirring frequently, until no longer pink; drain.
Stir pork, 1 cup of the beef broth, the tomato sauce, tomato cocktail, 3/4 cup of the beer, 6 tbles of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into the beef. (Dr. Peirczynski recommends drinking the remaining 6 ounces of beer.) Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistency, until beef is tender.
Stir in remaining 5 tbls chili powder, 1 tsp pepper sauce and the cumin. Simmer uncovered 30 minutes. Stir in salt to taste. (6-8 servings)
(Betty Crocker, Soup, Stew & Chili [Minneapolis, General Mills Inc, 1995] 57)
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