This recipe is not my usual modus operandi. I made this chili thinking it would be good for a cook-off, just like the pros. I've got one coming up in October. The ingredients make this (for me) way too salty. However, I'm more sensitive to salt because my mother did not use much in her cooking. That being said, I am sure this we appeal to many because of it's simplicity. My review is that it is a strong, bold, salty, chili powder and beef powerhouse.
View attachment 590949
CowaBunbga Chili
Ingredients:
2 pounds coarsely ground chuck (chili grind)
1 eight once can of tomato sauce
1 16 oz can of beef broth
1-3 jalapenos scored vertically
3 tablespoons of dark chili powder. Ancho works great here
3 tablespoons of mild or light chili powder. New Mexico is good
2 tablespoons of granulated onion powder
1/4 teaspoon of cayenne
1 beef broth cube
1 chicken broth cube
2 teaspoons of granulated garlic
1 tablespoon of cumin
2 teaspoons of paprika
1/2 teaspoon of white pepper
1 package of Cilantro-tomato Sazon Goya seasoning
Instructions:
Heat chili pot over medium heat and brown the meat until gray. Remove any grease. Add tomato sauce, beef broth and 1/2 cup of chicken stock. Add jalapenos. Cook for 30 minutes adding more chicken stock if needed.
Remove jalapenos
1st dump:
Add 1-1/2 tablespoons dark chili powder, 1-1/2 tablespoons of light chili powder, onion powder, cayenne, beef and chicken cubes. Cover and simmer for 1 hour.
2nd dump:
Add remaining chili powders, garlic, cumin, paprika, white pepper, Sazon Goya pack and chicken stock if it becomes to thick. Simmer for 30 minutes.
View attachment 590949
CowaBunbga Chili
Ingredients:
2 pounds coarsely ground chuck (chili grind)
1 eight once can of tomato sauce
1 16 oz can of beef broth
1-3 jalapenos scored vertically
3 tablespoons of dark chili powder. Ancho works great here
3 tablespoons of mild or light chili powder. New Mexico is good
2 tablespoons of granulated onion powder
1/4 teaspoon of cayenne
1 beef broth cube
1 chicken broth cube
2 teaspoons of granulated garlic
1 tablespoon of cumin
2 teaspoons of paprika
1/2 teaspoon of white pepper
1 package of Cilantro-tomato Sazon Goya seasoning
Instructions:
Heat chili pot over medium heat and brown the meat until gray. Remove any grease. Add tomato sauce, beef broth and 1/2 cup of chicken stock. Add jalapenos. Cook for 30 minutes adding more chicken stock if needed.
Remove jalapenos
1st dump:
Add 1-1/2 tablespoons dark chili powder, 1-1/2 tablespoons of light chili powder, onion powder, cayenne, beef and chicken cubes. Cover and simmer for 1 hour.
2nd dump:
Add remaining chili powders, garlic, cumin, paprika, white pepper, Sazon Goya pack and chicken stock if it becomes to thick. Simmer for 30 minutes.
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I am honored that you deferred. As such, I would ask you fine gentleman to pick for me. I am always willing to try new things and if you have suggestions to build up my tolerance, I am all ears....errr tongue. Course there is the chance that the BBQ sauces aren't spicy but I kind of doubt that with you guys.
