Recipe - Puppys Breath Chili Recipe

3 pound Tritip beef or sirloin tip;
cut in small pieces or
ground coarse
2 teaspoon Cooking oil
1 small Yellow onion
1 cn (14.5oz) beef broth
3 One half tablespoon Ground cumin
One half teaspoon Oregeno
6 Cloves garlic; finely
chopped
3 tablespoon Gebhardt chili powder
1 tablespoon New Mexico mild chile powder
5 (up to)
6 tablespoon California chile powder
1 cn (8oz) tomato sauce
1 Dried New Mexico chile;
boiled and pureed
3 Dried California chiles;
boiled and pureed
1 cn (14.5oz) chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime
1 ds Msg
Salt to taste

The following is the recipe for Puppy's Breath Chili, the winner of the
27th annual World's Chili Championship. Recipe is by Cathy Wilkey of
Seattle I've reprinted, because recipe appears to show a fine appreciation
of different chile flavors in chili. Reprinted without permission...;)

Brown meat in oil for about 30 min over med heat. Add onion and enough beef
broth to cover meat. Bring to a boil and cook for 15 min. Add 1 tbsp cumin
and 0.5 tsp oregeno. Reduce heat to light boil and add One half of the garlic.
Add half of chili(e) powder and cook for 10 min. Add tomato suace and
reconstituted peppers and remaining garlic. Add remaining beef stock and
chicken stock for desired consistency. Cook for 1 hr on med heat, stirring
occasionally. Add remaining chili(e) powders and cumin. Simmer for 25 min
on low to med heat, stirring occasionally. Turn heat to light boil and add
Tabasco sauce, salt, brown sugar and juice from lime. Simmer on med heat.

Comments (mine):

anyone familiar with Gephardt chili powder?

I would use Anaheims for the "california pepper"

surely fresh peppers are better than reconstitued!

why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce?

a754458@snoopy.mc.ti.com (Scott Sehlhorst)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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