True Texas Pandemonium Chili

Prep Time: 30 Minutes

Cook Time: 3 Minutes

Ready In: 33 Minutes

Servings: 8

My father and I used to compete in Chili Cookoffs in Texas. I have spent many an hour trying to hone my own recipe, and this is what I have come up with. Not too much heat....but REAL Texas Chili flavor!

Ingredients:

3 1/2 lbs cubed beef roast

2 white onions

1 california anaheim chili, stemmed and seeded

2 serrano chilies, stemmed and seeded

32 ounces wolfgang puck beef broth

2 cups water

2 (8 ounce) cans hunts tomato sauce

2 teaspoons wesson oil

2 (1 ounce) dark chocolate squares (80%)

1 teaspoon msg

2 tablespoons onion powder

2 teaspoons beef bouillon granules

1 teaspoon chicken bouillon granule

1 teaspoon garlic powder

1/4 teaspoon season salt

1 tablespoon paprika

1 tablespoon texas chili powder

1 tablespoon ground anaheim chili (paul prudhomme)

1 teaspoon sazon goya

2 teaspoons cumin

1 teaspoon garlic powder

1/4 teaspoon season salt

1 tablespoon texas chili powder

1 tablespoon new mexico mild chili powder

1 1/2 teaspoons cumin

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon new mexico hot chili powder

1 tablespoon texas chili powder

1 1/2 teaspoons cumin

1 tablespoon texas chili powder

1/2 teaspoon garlic powder

Directions:

1. Instructions:.
2. Brown beef in 2 tsp Wesson Oil, with diced Onions, Annaheim and Serrano peppers. Add beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before serving add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before serving add 3rd spices. 10 minutes before serving add 4th spices, and 2 squares of chocolate. Adjust to taste for salt and for heat add Tabasco Sauce.

By RecipeOfHealth.com