Pools Brew Red Chili
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Vegetable Shortening3 cups
Beef Broth (low-sodium)3 cups
Chicken Broth (low-sodium)1.5 cups
Tomato Sauce1.5 tbsps
Paprika2 tsps
Onion Powder1 tsp
Garlic Powder3 tsps
Beef Bouillon1.5 tsps
Chicken Bouillon1 tsp
Seasoned Salt1.5 tsps
Ground Cumin2.25 tbsps
Chili PowderDirections:
1
Melt the shortening in a large wide pot over medium heat
2
Working in batches, add the beef and cook until browned on all sides, about 5 minutes
3
Transfer to a colander to drain, then rinse with water and return to the pot
4
Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot
5
Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours
6
Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes
7
Season with salt and add Tabasco sauce to taste
8
Photograph by Ryan Dausch