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Bob Moore's World Champ Chili Recipe

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This recipe for Bob Moore's World Champ Chili, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Moore, World's Chili Champ 1980 - Spring, TX
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lb sirloin tip roast or a good shoulder cut. Remove all visible fat and connecting tissue. Cut into 3/8" cubes.
4 T kidney fat, minced
2 medium white onions, chopped
2 T oil
salt and pepper to taste
2 heaping t camino seeds
6 garlic pods, mashed in 1 T oil until puree is formed
1 8 oz can tomato sauce
1 8 oz can hot water
12 oz beef stock
5 T paprika
2 t salt
1 T accent flavor enhancer
1 1/2 t white pepper
11 T unblended chili powder (he grinds his with various Mexican chilies)
5 1/2 T ground cumin
1 t oregano
1/4 t ground Chili japones or cayenne

Directions:
Directions:
Brown meat with rendered kidney fat until gray in color, about 2 lb at a time. Return meat and natural juices to cooking pot. Saute onions in 1 T rendered kidney fat until translucent, return to pot. Add beer, tomato sauce, hot water, beef stock, 1/2 the mashed garlic mixture, 2 T paprika, 1 t salt, flavor enhancer, 1 t pepper. Simmer over low heat for 2 hours until meat is tender. Be sure pot has a tight lid, as this will help the tenderizing process. Stir occasionally.

When meat is tender, add remaining garlic mixture, unblended chili powder, cumin, paprika, oregano, salt, pepper and chili japones, cooking 15 more minutes.

Turn heat off and let sit one or two hours so the flavor of spices is absorbed. Turn heat back on and simmer for one more hour. Total cooking time is 3 hours and 15 minutes.

Number Of Servings:
Number Of Servings:
10 healthy appetites
Preparation Time:
Preparation Time:
3 hours and 15 minutes.
Personal Notes:
Personal Notes:
West U Cooking Course circa 1970's

 

 

 

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