Bronco Bob's Chili

Recipe courtesy Robert Wetzel

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
2 hr 57 min
Prep
12 min
Cook
2 hr 45 min
Yield:
about 2 quarts
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 cup chopped onion
  • 1 canned green hatch chile, chopped
  • 1 tablespoon minced garlic
  • 1/2 cup tomato sauce (recommended: El Pato brand)
  • 1 tablespoon tomato paste
  • 2 (14-ounce) cans chicken broth, divided
  • 8 tablespoons California chili powder, divided (recommended: Sespe Creek Chili Potters)
  • 2 teaspoons salt
  • 1 1/2 teaspoons adobo seasoning blend, divided (recommended: Accent)
  • 1 teaspoon hot pepper sauce
  • 2 1/2 pounds beef tri tip, cubed
  • 4 ounces pork sausage
  • 2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters)
  • 3 tablespoons cumin, divided
  • 1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters)
  • 2 teaspoons lime juice

Directions

In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.

In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.

Zest factor: medium hot

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 19 reviews

  • on December 04, 2009

    Flag

    He who puts beans in chili knows beans about chili. True chile has no beans and very little or not tomatos. I have lived in the two towns that are the birth place of chili in the US. Dallas and San Antonio. The first chili was called Brick Chili because when it cooled it was solid as a brick. It had meat, talo and spices. Not tomatos and no darn beans. This is a great recipe and I pan on using it again. Was a big hit at Church.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 30, 2008

    Flag

    I use pretty much everything on the recipe but not so much use measuring spoons or exact cuts of meat. I found a great selection of chili powders at Smart and Final. But you have to like to shop in large quantities as far as spices go. I do add kidney beans because I have always loved the texture of beans in chili.

    This is my definate go-to guide for making a great chili.

    By the way, "Cook-Off" chili has no beans, the only "chunks" are the meat.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 28, 2006

    Flag

    I used most of what was on the recipe, and everyone loved it. Thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Touchdown Chili

Touchdown Chili

By: Rachael Ray
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.