Recipe courtesy of George Swick
Swick and Swick World Championship Chili
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 37
- Saturated Fat
- 13
- Carbohydrates
- 15
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 46
- Cholesterol
- 164
- Sodium
- 1127
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
Ingredients
First group:
2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium cloves garlic, pressed into a paste
1 (14 1/2-ounce) can chicken broth
Second group:
2 canned whole green chiles, seeded and finely chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce
Third group:
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt
Fourth group:
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder
Directions
- Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
- Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
- Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
- Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
- Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.