Recipes Of Jason Rohder
Stew Beef Chili
- 1 TBS. Oil
- 3 lbs. Beef, cut into 1/4" cubes
- 1 1/2 cups White onion, finely cut
- 8 Garlic cloves, finely minced
- 3/4 tsp. Garlic powder
- 2 cans (15 1/2 oz) Chicken broth
- 4 oz Tomato Sauce
- 3 TBS. Ground cumin
- 10 1/2 TBS. Chili Powder
- 2 tsp. Salt
- 1/2 tsp. Meat tenderizer
- 1/2 tsp. Light brown sugar
- 1 tsp. Tabasco Sauce
Direction
- In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes.
- Add tomato sauce and all dry spices, except the tenderizer and sugar.
- Mix well.
- Brown the meat in Oil using a separate pan and drain well.
- Sprinkle meat with tenderizer.
- Add meat to the onion/spice mixture.
- Add remaining broth and simmer for 2 1/2 hours.
- Mix in brown sugar and Tabasco Sauce just before serving.