Tarantuala Jacks Thundering Herd Buffalo Tail Chile
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 2 tb ground cumin
- 2 meduium onions; chopped
- 3 lb cubed beef; (i use beef
- 7 tb good chili powder
- 1 ts hot sauce
- 3 lg cloves of garlic; minced
- 2 cn (12oz) plain tomato sauce
- 2 cn (14oz) chicken broth
- Carbohydrate 11.23073 g
- Cholesterol 0 mg
- Fat 5.62943 g
- Fiber 2.66010000056028 g
- Protein 4.51209 g
- Saturated Fat 0.389264 g
- Serving Size 1 1 Serving (1391g)
- Sodium 166.557 mg
- Sugar 8.57062999943972 g
- Trans Fat 0.865156 g
- Calories 95 calories
This recipe, by Phil Walter (Seattle, WA), won the 23rd Annual Worlds Championship sponsored by the ICS - Internl Chili Society. Ive made it several times, and have changed ingredients liberally without a problem. Feel free to chuck in some smoked jalapenos (chipotles), grated carrot, brown sugar, dry minced onions, etc. Brown meat in a skillet, and then put it in a good sized pot. Simmer with onions and garlic and chicken broth for 1.5 hours covered. Dont open the lid! Add the tomato sauce, chili powder, and cumin (and anything else youve decided to throw in). Stir. Put the cover back on, and simmer for another 15-60 minutes (timing is not crucial). But take the lid off 15 minutes before serving so the aroma fills the kitchen! Serve with crusty bread. Or no bread. Chilis one of those things that refuses to be destroyed... ask Kit. Posted to bbq-digest by PhantomBBQ@aol.com on Oct 1, 1998, converted by MM_Buster v2.0l.
