Hot and spicy chili made with stewing beef.
2 pounds stewing beef
1 teaspoon vegetable oil
4 1/2 tablespoons chili powder - divided use
5 teaspoons garlic powder - divided use
1 (8-ounce) can tomato sauce
1 1/2 cups beef broth
1 teaspoon beef base or bouillon granules
1 jalapeño, seeded and chopped
1 tablespoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 1/2 teaspoons white pepper - divided use
2 cups water
1/2 teaspoon salt
1 (4-ounce) can diced mild green chiles
1 tablespoon paprika
1 tablespoon Italian seasoning
1 teaspoon onion powder
2 teaspoons ground cumin
1/8 teaspoon salt
- In a heavy kettle, brown stew beef in oil. Stir in 1 tablespoon chili powder and 2 teaspoons garlic powder.
- In a large bowl, combine tomato sauce, beef broth, chicken base, chopped jalapeño, 1 tablespoon onion powder, 2 teaspoons garlic powder, cayenne pepper, 1 teaspoon white pepper, water, 1 tablespoon chili powder, salt, and mild green chiles. Add to the beef mixture and stir. Bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Meanwhile, in a small bowl, combine paprika, Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and 2 1/2 tablespoons chili powder. Add to the beef mixture, adding more beef broth or water if too thick; simmer for 20 minutes.
- Stir in cumin and salt. Simmer for 10 minutes.
Makes 8 servings.