Margo Knudson's Chili Con Carne |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made real chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe. Ingredients:
2 onions, med chopped |
6 garlic cloves, approx |
2 tablespoons vegetable oil or 2 tablespoons lard |
2 ounces gebhardt® chili powder (about 2/3 cup) |
1/2 ounce dark chili powder (about 1 tablespoon) |
3 lbs beef, cubed (or coarse ground i used tri-tip) |
1 cup beef broth |
3 ounces bulk pork sausage |
1 medium green chili, minced (i used an anaheim chile) |
1/2 teaspoon chili powder, hot new mexico |
1/2 ounce cumin (about 1 tablespoon) |
1/2 teaspoon coriander (optional) |
6 ounces tomato sauce |
1 tablespoon oregano (steeped in hot water for 30 minutes) |
1/2 cup water, hot |
1/2 ounce salt |
1/4 teaspoon pepper, cayenne (if needed) |
1 dash tabasco sauce |
Directions:
1. Saute onions and garlic in oil about 3 minutes.
2. Add Gebhardt's and regular chili powder.
3. Mix well.
4. Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
5. Add meat to onions and spices, using a little broth to keep from sticking.
6. Saute sausage and green chili pepper together 2 minutes.
7. Add to the pot along with meat and onions.
8. Cook 15 minutes.
9. Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
10. Mix well and cook for 30 minutes.
11. Add oregano tea.
12. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
13. During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.
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