Award Winning Red Chili

SemperFi

Well-known member

This is Margaret Nadeau's award winning Sahara Red Chili recipe. This recipe is used by permission so feel free to pass it on. I use wild game instead of beef. For you elk lovers... it works great!


I double down on the paprika to get that dark Texas Red Chili color. I also use LOW sodium beef broth. A little twist is to use smoked salt and/or smoked paprika.



Ingredients



























































2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
1 can Tomato Sauce; 8 oz.
1 can Beef Broth; 12 oz.
1 TBS Light Chili Powder; 1st salvo
2 TBS Dark Chili Powder; 1st salvo
1 tsp Garlic Powder; 1st salvo
½ tsp Salt; 1st salvo
½ TBS Ground Cumin; 1st salvo
½ tsp Cayenne Pepper; 1st salvo
½ tsp Black Pepper; 1st salvo
 
1 TBS Light Chili Powder; 2nd salvo
1 TBS Dark Chili Powder; 2nd salvo
1 tsp Paprika; 2nd salvo

½ TBS Ground Cumin; 2nd salvo


 


Preparation






1. Add beef, cooking oil & onion to large skillet & lightly brown.


2. Transfer to slow cooker & add tomato sauce & beef broth, cook on high for 30 minutes, uncovered. Stir every 10 minutes.


3. Add spices labeled as "1st salvo" & cook for 60 minutes, uncovered. Stir every 10 minutes.


4. Add spices labeled as "2nd salvo", cover & cook on low for 30 minutes. Stir every 10 minutes.


 








 

Thanks SF! Looks amazing. I will try this one but maybe sub in the ground beef with turkey! 

I was hoping someone would post a new recipe soon! Thank you!!!

 

Dolf

Moderator

No beans?

Sounds good. I'd have to add some jalapeños, black, pinto, and dark red kidney beans. 

Bet it would be delicious with some elk or bison.

 

SemperFi

Well-known member

Real chili doesn't have beans but you know they would make a great addition to the recipe.

 

SEMPER FI

 
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