| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cin-Chili Chili

2 pounds stew 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 chicken base or bouillon granules
1 jalapeño, seeded and chopped (see note)
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons white pepper, divided use
2 cups water
1/2 teaspoon salt
2 green chili peppers
1 tablespoon paprika
1 tablespoon Italian seasoning
1 teaspoon onion powder
2 teaspoons ground cumin
1/8 teaspoon salt

1. In a heavy kettle, brown stew beef in oil. Stir in 1 tablespoon chili powder and 2 teaspoons garlic powder.
2. In a large bowl, combine tomato sauce, beef broth, chicken base, chopped jalapeno, 1 tablespoon onion powder, 2 teaspoons garlic powder, cayenne pepper, 1 teaspoon white pepper, water, 1 tablespoon chili powder, salt, and green chili peppers. Add to the beef mixture and stir. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours.
3. 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. Remove the green chili peppers and simmer for 20 minutes. Stir in cumin and salt. Simmer for 10 minutes.

Makes 10 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.