Pools Brew Red Chili

Ingredients:

Main ingredients:

• 1,500 g beef chuck, rump (top part of the thigh cut trimmed of fat), cut into 2.5 cm cubes.
• 3 tablespoons of vegetable margarine
• 3 cups lightly salted beef broth
• 3 cups lightly salted chicken broth
• 1.5 cups tomato sauce
• 3 pitted prunes
• Tabasco sauce (optional)

Spice group No. 1:

• 1.5 tbsp paprika
• 2 tsp onion powder
• 1.5 tsp garlic powder
• 3 tsp dry concentrated beef broth
• 1.5 tsp dry concentrated chicken broth
• 1/2 tsp seasoned salt
• 2 and 1/4 teaspoons New Mexico chili powder
• 2 and 1/4 teaspoons ground New Mexico chili pepper

Spice group No. 2:

• 1.5 tbsp. ground cumin
• 3/4 tsp garlic powder
• 1/2 tsp seasoned salt
• 2 and 1/4 tbsp. chili powder
• 2 and 1/4 tablespoons Texas chili powder
• 2 and 1/4 teaspoons ground New Mexico chili pepper
• 2 and 1/4 teaspoons mild New Mexico chili pepper powder

Spice group No. 3:

• 3 teaspoons Texas chili powder
• 1.5 tsp ground cumin
• 1/4 heaping teaspoon garlic powder

Preparation:

1. Melt the margarine in a large, wide saucepan over medium heat. Fry the beef in small batches on each side for 5 minutes until golden brown. Place in a colander, drain, rinse with water, and return to the saucepan.
2. Add beef broth, chicken broth, tomato sauce, prunes, 10 cups of water (2.5 l), and spice group #1 to the pan. Bring to a boil, reduce heat to medium, and cook for 2.5 hours, stirring occasionally, until the meat is tender.
3. Add spice group #2 and cook for 15 minutes, then add spice group #3 and continue cooking for another 15 minutes. Season with salt and Tabasco sauce to taste. In this article, you'll learn about the types and using Tabasco sauce.