Swick and Swick World Championship Chili

Total Time:
3 hr 30 min
Prep:
15 min
Cook:
3 hr 15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • First group:
  • 2 tablespoons vegetable oil
  • 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
  • 1 tablespoon chili powder
  • 3/4 cup finely chopped onion
  • 5 medium cloves garlic, pressed into a paste
  • 1 (14 1/2-ounce) can chicken broth
  • Second group:
  • 2 canned whole green chiles, seeded and finely chopped
  • 1 cup beef broth
  • 1/2 cup prepared Mexican-style tomato sauce
  • 1/2 cup prepared tomato sauce
  • 1 teaspoon hot sauce
  • Third group:
  • 1/2 cup California-style chili powder
  • 2 1/4 tablespoons New Mexico-style chili powder
  • 1 1/4 tablespoons ground cumin
  • 1 teaspoon salt
  • Fourth group:
  • 1/2 teaspoon arbol chili powder
  • 1/2 teaspoon New Mexico-style chili powder
  • 1/4 teaspoon monosodium glutamate
  • Pinch brown sugar
  • Pinch jalapeno powder
Directions

Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.

Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.

Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.

Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.

Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.


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