Recipe courtesy of Alan Henry
Alf's "Colorado Red"
Getting reviews...
- Level: Easy
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: Thirteen 6-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 312
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 96 mg
- Sodium
- 604 mg
- Level: Easy
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: Thirteen 6-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 312
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 96 mg
- Sodium
- 604 mg
Ingredients
Directions
- In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
- Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.
