"7/8'S Chili" -- Kenton And Linda Stafford

Serves: 1 people

Recipe Ingredients

3 lbs		Top sirloin - cut into 1/4" squares
1 teaspoon		Wesson oil
1/8 teaspoon		Seasoning salt
3/4 teaspoon		Garlic salt
1/4 teaspoon		Garlic powder
1/4 teaspoon		Meat tenderizer
1 x		Chicken broth - up to 3-1/2
6 oz		Beef broth
8 oz		Hunt's tomato sauce
1/2 oz		Yellow onion - (finely chopped) (medium)
1/2 oz		White onion - (finely chopped) (medium)
3 x		Garlic - (finely chopped), up to 5
5 tablespoons		Gebhardt chili powder
6 tablespoons		California chili powder
4 teaspoons		New Mexico chili powder
1 tablespoon		Pasilla
2 tablespoons		Cumin - (finely ground)
1 teaspoon		Salt
1/4 teaspoon		Coriander - (optional)
1 teaspoon		Tabasco brand pepper sauce - (optional)
1/2 teaspoon		Oregano
1/4 teaspoon		Cayenne pepper

Recipe Instructions

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, 1/4 tsp garlic salt, 1/4 tsp garlic powder and 1/4 tsp meat tenderizer. Drain all excess grease, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, 1/2 tsp salt, 1/4 tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 11/2 hours, add the other can of chicken broth if needed.

After it has simmered for an hour and a half add the following: 1/2 tsp oregano, 1/4 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt. Cook 1 to 11/2 hours more, keep your eye on the pot from time to time. Salt to taste.

Serves: 6 to 8.

Source:
Bill Wight

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