Recipe courtesy of George Swick
Swick and Swick Chili
- Level: Easy
- Yield: about 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 33
- Sodium
- 280
- Total: 2 hr 25 min
- Prep: 15 min
- Cook: 2 hr 10 min
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.