[CH] Last Night's Dinner - Chili

RisaG (radiorlg@yahoo.com)
Fri, 8 Feb 2008 19:48:27 -0800 (PST) 

This was last night's dinner - chili. I saw Cindy Reed Wilkins on The View the other day and copied the recipe from the web.

I adapted it to cook in the crockpot and it came out just great. We all loved it. I used Angus beef that I found at a different supermarket. It came out moist and wonderful.

I used a bit extra of the jalapeno powder, since she asked for 1/2 tsp  in a whole pot! 

This came out great. I'll be making it again one day...

                     *  Exported from  MasterCook  *

                              Cindy's Chili

Recipe By     : adapted from Cindy Reed Wilkins, 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili & Stew                     Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Step 1:
   2      lb            beef chuck tender -- cut in 3/8" pc*
   1      ts            vegetable oil
   1      ts            Penzey's Smokey 4S Seasoned Salt -- ** see note
                        Step 2:
   1      8 oz can      No-Salt tomato sauce
  14      oz            beef broth
   1      ts            chicken bouillon
   1      tb            onion powder
   1      ts            garlic powder
   1      tb            chili powder
     1/2  ts            jalapeno powder
     1/2  ts            salt
     1/4  ts            black pepper
                        Step 3:
   5      tb            chili powder
   1      ts            garlic powder
     1/4  ts            cayenne
   2      ts            ground cumin
     1/4  ts            Splenda brown sugar sub.
   1      ts            Penzey's Smokey 4S Seasoned Salt
                        Step 4:
     1/8  ts            cayenne
     1/2  ts            garlic powder
     1/2  ts            onion powder
   2      ts            chili powder
   1 1/2  ts            ground cumin

For Step 1: Add the first 3 ingredients to a 4 quart heavy saucepan, over MED-HIGH heat. Brown the meat well. 

For Step 2: Bring beef broth and tomato sauce to a slight boil; combine seasonings and add to the beef mixture. Return to a boil; reduce heat and simmer for 1 hour. Sear and float 2 serrano peppers (optional).

For Step 3: Combine seasonings and add to beef mixture. Bring to a boil; reduce heat and simmer for 30 minutes. You may add water or beef broth for consistency. Remove serrano peppers, if you used them.

For Step 4: Combine seasonings and add to beef mixture. Simmer for 30 minutes.
Serve, garnished with favorite chili garnishes - shredded cheddar or other cheese, chopped cilantro, chopped serrano chiles or poblano peppers or a dollop of sour cream, or all of the above.
                   - - - - - - - - - - - - - - - - - - 

NOTES : Risa's notes:
* I used Angus beef cubes, they made the chili meat very tender.
** If you don't have Penzey's 4S, then use what you have. Penzey's 4S has 2 flavors - Smokey and Spicy. I used Smokey.

For more of Cindy's recipes, go to cinchili.com.
Cindy Reed Wilkins is the "Queen of all Things Chli" and the founder of Cin Chili and Co. She comes from a family of award-winning chili recipes. She was on The View a few days before The Super Bowl.

 
RisaG


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