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.
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