Firehouse Chili

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Firehouse Chili
A great idea for those cool fall evenings.

Prep: 10 minutes
Cook: 3 to 3-1/2 hours
Servings: Serves 4

3 lbs. lean beef, cut into 1/4-inch pieces

2 Tbsp. onion powder

1 tsp. garlic powder

2 can (8 oz.) tomato sauce

2 Tbsp. chili powder

Mix together:

4 Tbsp. chili powder

2 Tbsp. ground cumin

1 Tbsp. paprika

1/4 tsp. ground oregano

1/2 tsp. cayenne pepper

1/2 tsp. ground white pepper

1/2 tsp. onion powder

1 Tbsp. garlic powder

1/2 tsp. salt

	Sear meat in a large, heavy pot. Add onion powder and garlic powder, tomato sauce and 1/2 of mixed seasonings. Add water or beef broth to just cover meat. Stir and cook 2 to 3 hours, or until meat is nearly tender.
	About 1/2 hour before completion, add remaining spices and continue cooking until meat is very tender. Add more salt if needed.
	During cooking add additional water and/or beef broth to keep meat covered with gravy or a nice consistency (not too thick or thin).

Need help with this recipe? Go to: Braising and Stewing