Name: Swick and Swick Chili
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: about 3 quarts
Cuisine: american
Ingredients: Canola or vegetable oil; 44 ounces beef, cut into 1/4-inch cubes; 3/4 cup finely chopped onion; 5 medium cloves garlic, smashed; 1 (14.5-ounce) can chicken broth; 2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega); 1 cup beef broth; 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand); 1/2 cup tomato sauce (recommended: Hunt's); 1 teaspoon hot pepper sauce; 1 1/4 tablespoons ground cumin; 8 tablespoons California chili powder; 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon; 1 teaspoon salt; 1/2 teaspoon arbol chili powder; 1/4 teaspoon adobo seasoning blend (recommended: Accent); Pinch brown sugar; Pinch jalapeno powder

Directions

In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Swick and Swick Chili

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