December is certainly a "chili" month. When
it's gloomy and cold outside, fire up the night with my husband Bill's
famous "Peoples Choice" chili.
Jaimie's Jabber: Chili heads
rejoice. There is none finer!
Step
1
|
6 lbs. Cubed (small)
Boneless Chuck
4 tbsp. Bacon grease
Brown the meat in bacon
grease. |
Step 2
|
2 tbsp. Garlic powder
1 tbsp. Salt
1 tbsp. Pepper
3 tbsp. Onion powder
2 tbsp. Ground cumin |
6 tbsp. Chili
Powder-Medium
6 cubes Beef Bouillon
2-8oz. Cans of Tomato
sauce
2-12 oz. Can/Bottle Mexican beer
9 cups Beef
broth |
Add the above ingredients. Simmer the
chili over a low heat for 2 hours until the meat is tender. Keep covered to retain sauce. If the chili is
too thin, uncover and cook over medium heat until desired consistency is
reached.
Sooooo Good!
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