Fred's Championship Texas Red Chili
| 5 LB | Beef Sirloin |
| 3 C | Beef Broth |
| 3 C | Tomato Sauce |
| 3 | Yellow Onion - Medium |
| 5 | Garlic - Cloves |
| 2 | Poblano Peppers |
| 3 | Jalapeño Peppers |
- Brown the sirloin
- Combine sirloin, broth, and tomato sauce in a large pot and bring to a high simmer
- Roast the poblano and jalapeño peppers over open flame until the skins are black and blistering. Seal in a plastic bag for 20 minutes and allow to cool, and then remove seeds and stems from the peppers
- Finely chop the peppers, onions, and garlic
- Sauté the onions and peppers in a bit of canola oil until onions are translucent and then add the garlic, stirring constantly for one minute only
- Immediately add the onions / peppers / garlic to the simmering beef mixture and simmer on low heat for one hour
- After one hour, add SPICE DUMP #1 and mix thoroughly
SPICE DUMP #1
| 3 TBS | Dark Chili Powder | 30 g |
| 3 TBS | Light Chili Powder | 30 g |
| 1.5 TSP | Granulated Garlic | 4.5 g |
| 1.5 TSP | Cumin | 2.7 g |
| 1 TSP | Cayenne Pepper | 1.9 g |
| Sazon Goya (MSG) | 1.5 oz | |
| Beer | 18 oz |
- Simmer for another hour, then add SPICE DUMP #2 and mix thoroughly
SPICE DUMP #2
| 1.5 TBS | Dark Chili Powder | 15 g |
| 1.5 TBS | Light Chili Powder | 15 g |
| 1 TSP | Cumin | 1.8 g |
| 1 TSP | Cayenne Pepper | 1.9 g |
- Simmer for one more hour
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