Red Chili "Pools Brew" - Detailed recipes with photos.

A recipe for traditional chili from Bob Plagher, who became two years in a row (2012, 2013) winner in the world championship for the preparation of chili “World’s Championship Chili Cookoff (WCCC)” held by International Chili Society (ICS)”. Photo of the dish: Райан ДаушTime: 3 hours. 30 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

The main ingredients:

1,500 gr. beef pulp, rump (stripped upper fat part of the hip cut), cut into cubes of 2.5 cm.
3 tbsp. l vegetable margarine
3 tbsp. lightly salted beef broth
3 tbsp. lightly salted chicken stock
1.5 tbsp. tomato sauce
3 pitted prunes
Tabasco sauce (optional)

Spice Group No. 1:

1.5 tbsp. l paprika
2 tsp onion powder
1.5 tsp garlic powder
3 tsp dry concentrated beef broth
1.5 tsp dry concentrated chicken stock
1/2 tsp spicy salt
2 and 1/4 tsp New Mexico Chili Powder Mexico)
2 and 1/4 tsp ground chili pepper new mexico

Spice Group No. 2:

1.5 tbsp. l ground cumin
3/4 tsp garlic powder
1/2 tsp spicy salt
2 and 1/4 Art. l chili powder
2 and 1/4 Art. l chili powder
2 and 1/4 tsp Ground Hot Chili Peppers New Mexico
2 and 1/4 tsp mild hot chili pepper powder New Mexico

Spice Group No. 3:

3 tsp chili powder
1.5 tsp ground cumin
1/4 tsp with a hill of garlic powder

Recipes with similar ingredients: beef, chili seasoning, garlic powder, onion powder, cumin, paprika, tabasco sauce, tomato sauce

Recipe preparation:

In a large, wide saucepan, melt the margarine over medium heat. Sauté the beef in small portions on all sides for 5 minutes. formation of a golden crust. Put in a colander, give fat drain, rinse with water and return to the pan.
Add beef broth, chicken broth, tomato to the pan sauce, prunes, 10 tbsp. water (2.5 liters) and a group of spices No. 1. Bring to a boil, reduce the heat to medium and cook for 2.5 hours, sometimes stirring until the meat is soft.
Add # 2 spice group and cook for 15 minutes, then add spices No. 3 and continue cooking for another 15 minutes. Salt and add Tabasco sauce to taste. In the article you will read about the types and application Tabasco sauce.