Recipe courtesy of George Swick

Swick and Swick Chili

Name: Swick and Swick Chili
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 44 ounces beef, cut into 1/4-inch cubes; Vegetable oil; 3/4 cup finely chopped onion; 5 medium garlic cloves, pressed; 1 (14 1/2-ounce) can chicken broth; 2 medium whole green seeded and finely chopped chile peppers; 8 ounces beef broth; 4 ounces Mexican hot-style tomato sauce; 4 ounces tomato sauce; 1 teaspoon hot red pepper sauce; 1 1/4 tablespoons ground cumin; 10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico); 1 teaspoon salt; 1/2 teaspoon arbol chile powder; 1/2 teaspoon New Mexico chile powder; 1/4 teaspoon monosodium glutamate; Pinch brown sugar; Pinch jalapeno powder

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Level: Easy
Total: 3 hr 25 min

Prep: 25 min
Cook: 3 hr

Yield: 8 to 10 servings

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Ingredients

First ingredient group:

44 ounces beef, cut into 1/4-inch cubes

Vegetable oil

3/4 cup finely chopped onion

5 medium garlic cloves, pressed

1 (14 1/2-ounce) can chicken broth

Second ingredient group:

2 medium whole green seeded and finely chopped chile peppers

8 ounces beef broth

4 ounces Mexican hot-style tomato sauce

4 ounces tomato sauce

1 teaspoon hot red pepper sauce

Third ingredient group (spices):

1 1/4 tablespoons ground cumin

10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)

1 teaspoon salt

Fourth ingredient group:

1/2 teaspoon arbol chile powder

1/2 teaspoon New Mexico chile powder

1/4 teaspoon monosodium glutamate

Pinch brown sugar

Pinch jalapeno powder

Directions

Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour.
After 1 hour, add the second ingredient group, and simmer for 1 more hour.
After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes.
After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.