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Best in the West Chili Recipe

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This recipe for Best in the West Chili, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Costa Mesa Sales Team, Fairchild Semiconductor
Added: Thursday, July 16, 2009


3 lb. round steak, cut into small chunks
3 lb. ground chuck
6 dried red chili peppers, stemmed, seeded and boiled 30 minutes in 3 c. to 4 c. of water
3 T. cumin seed, crushed
6 medium cloves of garlic, minced
1 T. oregano, steeped in c. beer (Budweiser was suggested)
8 T. Gebhardt chili powder
3 medium onions, chopped
2 T. paprika
2 T. cider vinegar
2 cans beef broth
2 c. tomato puree
2 T. Masa flour
c. Tequila
TT salt

Brown meat in butter adding black pepper to taste. After browning, drain meat. Add chili powder, crushed cumin seed and minced garlic. Cook 30-45 minutes using as little liquid as possible, adding cooking water from peppers as necessary.

Remove skins from boiled chilis, mash plp and ad to meat mixture. Add chopped onions, oregano and beer mixture, paprika, vinegar, one can of beef broth and pureed tomatoes. Simmer 45 minutes.

Dissolve masa flour into remaining beef broth, stir into chili, add tequila and simmer an additional 30 minutes. Taste and add salt, chili powder, powdered oregano and garlic powder to taste, if needed. Simmer 15 minutes.

Number Of Servings:
Number Of Servings:
A bunch!!!
Personal Notes:
Personal Notes:
When I worked for Fairchild Semiconductor, our Costa Mesa, CA Sales Office beat out all of our competitors to win the WYLE (an electronic component distributor) Annual Chili Cookoff on May 16, 1985.

Scale this recipe and try it...it may be the best you ever tasted...that is other than your own!




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