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Steve Strattman's
Winning Chili
Bowl of Clone 87
3 pounds beef chuck tender
2 tablespoons onion powder
2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
2 cubes beef bouillon
1/2 cup canned beef broth
3 ounces tomato sauce
1 tablespoon juice from cooked jalapeno (see note)
1 quart water
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon white pepper
3/8 teaspoon salt
Cut meat in cubes, brown in a large, heavy dutch oven. Add
onion powder, paprika, cayenne, bouillon, beef broth, tomato
sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as
needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for
20 to 30 minutes more. Add salt just before serving.
Makes 6 servings.
note: To make jalapeno juice, chop pepper coarsely and boil in
small amount of water, reduce slightly, then strain out pepper
and seeds.