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Margo Knudson's Chili

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Onions - med chopped

  2. Garlic cloves - approx.

  3. 2 tablespoons 30ml Kidney suet or lard

  4. 2 oz 56g Gebhardt's chili powder

  5. 1/2 oz 14g Regular dark chili powder

  6. 3 lbs 1362g / 48oz Beef cubed or coarse ground

  7. 1 cup 237ml Beef broth

  8. 3 oz 85g Pork sausage bulk

  9. Green chili - med, minced

  10. 1/2 teaspoon 2 1/2ml Chili powder - hot New Mexico

  11. 1/2 oz 14g Cumin

  12. 1/2 teaspoon 2 1/2ml Coriander -

  13. 6 oz 170g Tomato sauce

  14. 1/2 cup 118ml Oregano tea 1/2 oz 14g Salt

  15. 1/4 teaspoon 1 1/3ml Pepper - cayenne (if needed)

  16. Tabasco sauce - dash

Instructions Jump to Ingredients ↑

  1. * 1 T. Oregano steeped in hot Water 30 min.)

  2. Saute onions and garlic, minced in suet about 3 minutes. Add Gebhardt's and regular chili powder. Mix well. Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking.

  3. Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes. Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.

  4. Mix well and cook for 30 minutes. Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.

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