Bob Plager's Pools Brew Chili

  • 2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes
  • Vegetable shortening, such as Crisco, for browning meat
  • 1 14-ounce can beef broth
  • 1 14-ounce can chicken broth
  • 1 8-ounce can tomato sauce
  • 2 pitted dry-pack prunes
  • Water if required

Spice mix #1:
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons beef granules
  • 1 teaspoon chicken granules
  • teaspoon salt
  • 1 tablespoon chili powder

Spice mix #2:
  • 2 teaspoons cumin
  • teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon black pepper
  • teaspoon salt
  • 4 tablespoons chili powder

Spice mix #3:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt to taste

In a heavy medium-sized pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess shortening. Add beef broth, chicken broth, tomato sauce, prunes, and spice mixture #1. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. Remove prunes and add water if necessary. Cook mixture longer if meat is not yet tender. Thirty minutes before turn-in (or before serving), add spice mixture #2 and cook over low heat. Fifteen minutes before turn-in (or before serving), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot. Yield: 4 Texas-sized servings.

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