Soup

Barry’s Chili 1.0

Posted by Barry on

Chili
 
Author: 
Recipe type: Soup
Cuisine: TexMex
Prep time: 
Cook time: 
Total time: 
Save Print
Adapted from Dr. BBQ’s Championship Chili from The NFL Gameday Cookbook. Recently modified to replace sazon seasoning with homemade mix to eliminate MSG's.
Ingredients
  • 4 Lbs. Ground Beef
  • 2 Cups Water
  • 2 Cubes Knorr Beef Bouillon
  • (2) 10.5 oz. Cans Beef Consommé
  • (2) 8 oz. Cans Tomato Sauce
  • (3) 16 oz Cans Bush's Chili Beans in Medium Sauce
  • 1 Cup Chili Powder
  • 1 Tbs Homemade Sazon Seasoning
  • 4 Tbs Granulated Onion
  • 2 Tbs Granulated Garlic
  • 2 Tbs Ground Cumin
  • 2 Tsp Kosher Salt
  • ½ Tsp Chipotle Pepper
  • 2 Cubes Knorr Chicken Bouillon
  • Pinch of brown sugar
Instructions
  1. Brown ground beef thoroughly in skillet over medium high heat.
  2. Drain and add to large stock pot with water and 2 cubes of beef bouillon.
  3. Bring to a boil
  4. Reduce heat to a simmer and cook for 30 minutes
  5. Add First Dump. Cover and let simmer for 20 minutes.
  6. Stir well and remove from heat.
  7. Let rest at room temperature for 1 hour.
  8. About 45 minutes before you are ready to serve, bring chili back to a simmer, and then add the Second Dump.
  9. Simmer for 20 minutes.
  10. Add the 3 cans of beans and the Third Dump.
  11. Simmer for 20 minutes.
  12. Check the consistency and add water if necessary or turn up the heat and cook down if necessary. When consistency is right, add pinch of salt, brown sugar and chipotle pepper as needed.
Notes
First Dump
10.5 Oz. Can of Beef Consommé
8 Oz. Can Tomato Sauce
½ Cup Chili Powder
1 Tbs Homemade Sazon Seasoning Mix
4 Tbs Granulated Onion
2 Tbs Granulated Garlic
2 Tbs Ground Cumin
2 Tsp of Kosher Salt
½ Tsp Chipotle Pepper

Second Dump
2 Tbs Chili Powder
Water as needed

Third Dump
10.5 Oz. Can of Beef Consommé
8 Oz. Can Tomato Sauce
2 Cubes of Chicken Bouillon
Pinch of Kosher Salt
Pinch of Brown Sugar
Pinch of Chipotle Pepper Powder

 

Leave a Reply