Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 (14-ounce) can beef broth (recommended: Swanson's)
- 1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1/2 teaspoon jalapeno powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chicken bouillon granules
- 1 teaspoon beef bouillon granules
Batch two:
- 5 tablespoons red chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1/4 teaspoon brown sugar
Batch three:
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground cumin
Directions
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Nikki_Food
San Francisco, CA
on February 07, 2011
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The chili was bland and lacking flavor. During the preparation process it was obvious this was not the recipe Cindy used in the Throwdown show. Will not use this recipe again, waste of time!
By freejay
on February 05, 2011
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IMPORTANT: 1 Do the 1-hr simmer uncovered, then cover for the rest; 2 Simmer the finished product at least 30 more minutes to get the meat tender; 3 adjust viscosity as you go--if it's getting a little thick (or thin, add some water (or uncover it to reduce
Bobby F uses dark beer to deglaze (and adds chocolate. So I browned stew meat (like Cindy did on the show, deglazed with beer, then added 2 tbsp semi-sweet choc with the broth and tom. sauce (both low salt, as others here recommended. Tyler F finishes his chili with 2 tbsp of masa harina; so I left mine a little thin and hit it with masa at the end
For guests who don't do spicy, halved the jalapeno pwdr in Batch 1, omitted cayenne in B3 and replaced B3 chili pwdr with paprika (good stuff from Hungary. Tamer but still has heat on the finish (I have more cayenne if guests want to kick up their own. Omitted the salt--plenty in the bouillon...easy to add more if needed
By debbiewooten_12...
Panama City, 48
on April 26, 2010
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It has to be on my top ten least favorite dishes Lazy, incorrect amounts of ingredience.
I prbably hurt the process as I ground my own meat making it more tenderized. It did ar one time have a wonderful flavor but adding so much red pepper was terrible I didn't wan't to do it. and it ended the meal after so much of that flavor it overrided anything else and sucked. To me it was one of the most horrible meals I have ever made.
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