Recipe courtesy of George Swick
Swick and Swick Chili
- Level: Easy
- Total: 3 hr 25 min
- Prep: 25 min
- Cook: 3 hr
- Yield: 8 to 10 servings
- Level: Easy
- Total: 3 hr 25 min
- Prep: 25 min
- Cook: 3 hr
- Yield: 8 to 10 servings
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.
