Pools Brew Red Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 468
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 135
- Sodium
- 1049
- Total: 3 hr 30 min
- Prep: 25 min
- Cook: 3 hr 5 min
Ingredients
For the chili:
3 tablespoons vegetable shortening
3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
1 1/2 cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
Spice group 1:
1 1/2 tablespoons paprika
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons beef bouillon
1 1/2 teaspoons chicken bouillon
1/2 teaspoon seasoned salt
2 1/4 teaspoons New Mexico chili powder
2 1/4 teaspoons ground New Mexico chile pepper
Spice group 2:
1 1/2 tablespoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 1/4 tablespoons chili powder
2 1/4 tablespoons Texas-style chili powder
2 1/4 teaspoons ground New Mexico hot chile pepper
2 1/4 teaspoons New Mexico light chili powder
Spice group 3:
3 teaspoons Texas-style chili powder
1 1/2 teaspoons ground cumin
Heaping 1/4 teaspoon garlic powder
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.