Ingredients
- 1,400 gr beef see note (lean)
- 230 ml tomato sauce
- 65 gr chili powder
- 38 gr onions
- 12 gr cumin (ground)
- 10 gr garlic powder
- 6 gr cayenne pepper
- 5 gr oregano (ground)
- 3 gr celery salt
- 1 gr hickory smoke salt
* chuck tender preferred Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1.5 hours.) The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.
