Recipe courtesy of Bob Plager
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Pools Brew Red Chili
Total:
3 hr 30 min
Prep:
25 min
Cook:
3 hr 5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 30 min
Prep:
25 min
Cook:
3 hr 5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For the chili: 
Spice group 1:
Spice group 2:
Spice group 3:

Directions

Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.

Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.

Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.

Photograph by Ryan Dausch

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