Recipe courtesy of Bob Plager

Pools Brew Red Chili

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  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 25 min
  • Cook: 3 hr 5 min
  • Yield: 6 to 8 servings
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For the chili: 

Spice group 1:

Spice group 2:

Spice group 3:


  1. 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.
  2. 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.
  3. 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.
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