← All recipes

Chili, Great (The Bowl Of Red)

A home-style Chili, Great (The Bowl Of Red) made with Canola Oil, Sirloin Tip Roast Trimmed, Mild New Mexico Chili Powder, Paprika, and Chili Powder. Ready in about 2 hr, it serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 3 lb
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 1 tbsp
• 5 tbsp
• 1/4 tsp
• 1 cup
• 4
• 3 cup
• 1 cup
• 1 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Heat a large pot or Dutch oven until a drop of water quickly sizzles away.

2. 2

   Add canola oil to coat bottom of pan.

3. 3

   Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated.

4. 4

   With a slotted spoon, remove meat to a bowl.

5. 5

   Repeat process with remaining meat, one-third at a time.

6. 6

   Remove pot from heat and pour off excess fat and water. Then return all meat to the pot.

7. 7

   In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend.

8. 8

   In a blender, combine onion, garlic, chicken stock, and beef stock and puree.

9. 9

   Reheat the pot, adding contents from blender, and bring to a low boil.

10. 10

    Reduce to a simmer and cook for 45 minutes.

11. 11

    Add spices from mortar and simmer, covered, for 2 hours. *see tip.

12. 12

    Remove cover.

13. 13

    At this point, stir once or twice, scraping the sides of the pot.

14. 14

    Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero.

15. 15

    Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero.

16. 16

    Serve "hot from the pot."

17. 17

    Servings: 8

18. 18

    Recipe.

19. 19

    TIP: Do not stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors.