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Doc's Secret Remedy Chili

Western.Chefs's picture
Ingredients
  Bulk pork sausage 6 Ounce (Country Style)
  Olive oil 1 Tablespoon
  Boneless beef sirloin 3 Pound, trimmed and cut into 1/2 inch cubes
  Beef stock/Low sodium beef broth 2 Cup (32 tbs)
  Low sodium tomato sauce 8 Ounce (1 Can)
  Canned tomato juice 6 Ounce (1 Can, Spicy / Plain)
  Worcestershire sauce 1⁄2 Teaspoon
  Beer 6 Ounce (3/4 Cup, With / Without Alcohol)
  Chili powder 11 Tablespoon
  Onion powder 1 Tablespoon
  Garlic powder 1 Teaspoon
  Hot red pepper sauce 2 Teaspoon
  Ground cumin 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cooked long grain white rice 12 Cup (192 tbs)
Directions

1. ln an 8-quart Dutch oven, saute the sausage over moderately high heat for 3 minutes or until browned. Using a slotted spoon, transfer the sausage to a plate. Heat the oil in the Dutch oven, add the beef, in batches if necessary, and cook for 3 minutes or until browned, turning frequently.
2. Return all the meat, and any juices that have collected, to the Dutch oven. Stir in the stock, tomato sauce, tomato juice, Worcestershire, beer, as much chili powder as you dare, the onion and garlic powders, and 1 teaspoon of the hot pepper sauce; bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours or until the beef is tender.
3. Stir in the cumin, the remaining 1 teaspoon of red pepper sauce, and the salt. Cook, partially covered, 30 minutes longer or until the flavors are well blended. For each serving, place a heaping spoonful of rice in a soup plate and ladle chili on top. Serve with Hush Puppies.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Preparation Time: 
90 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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