Gunpowder Chili by Chris
Guest posting here. I got excited for chili on Sunday and dug into the spice pack I ordered from Gunpowder Foods, that included Texas Red Chili Powder and Pendery's Fort Worth Light Chili Powder a few years ago. I don't know how I found this recipe but maybe it caught my eye because it had nothing but meat and spices. How can you make chili from that, but trust you can and should.
Bob's Championship Recipe
Gray 2-1/2 pounds of cubed beef chuck tender, keep the pieces fairly big in 2 TBSP lard
Add
12oz - Beef Broth
6oz - Chicken Broth
1 - 8 oz Can - Tomato Sauce
Float 2 Serano Peppers
Bring to a boil and add the following:
First Spice bomb
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wylers Beef Granules or beef stock
1/4 TSP Salt
2 TSP Wylers Chicken Granules or chicken stock
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp
Second Spice bomb
2 TSP Pendery's Ground Cumin (I did not use any cumin as Mary refuses to smell it)
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff (I did not have this so I skipped it)
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary
Cover and cook 1 hour
Third Spice bomb
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil
Cook 30 minutes or less at this point it is up to your taste
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste
Gray 2-1/2 pounds of cubed beef chuck tender, keep the pieces fairly big in 2 TBSP lard
Add
12oz - Beef Broth
6oz - Chicken Broth
1 - 8 oz Can - Tomato Sauce
Float 2 Serano Peppers
Bring to a boil and add the following:
First Spice bomb
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wylers Beef Granules or beef stock
1/4 TSP Salt
2 TSP Wylers Chicken Granules or chicken stock
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp
Second Spice bomb
2 TSP Pendery's Ground Cumin (I did not use any cumin as Mary refuses to smell it)
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff (I did not have this so I skipped it)
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary
Cover and cook 1 hour
Third Spice bomb
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil
Cook 30 minutes or less at this point it is up to your taste
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste
I had this with a left over twice baked potato and some sour cream and that is exactly how I am planning on having it from now on. As with everything this tastes better when you freeze it and defrost it. I have a serving for 4 aging in the freezer for another time.
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A post script from Mary... I was having dinner out with some friends when I received this text from Chris: "Chili and twice baked potato just blew my mind and the button on the front of my pants"
I can't stop laughing! Love it. I have never in my life had anything with even half that many spices...
ReplyDeleteGood work Chris! I recall this veggie less chili, it was very good. I also like the hint of cheese on the potato.
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