James Coney Island ChiliFrom cuzpat 7 years ago
- 2 1/2 lbs. chuck steak (tenderized and diced finely) shopping list
- 2 Cans beef broth (Campbell’s 10.5 oz can) shopping list
- 3 Cans water (10.5 oz can) shopping list
- 4 Tbsp. vegetable oil shopping list
- 2 Cans whole tomatoes with the juice (food process, strain seeds and pulp, measure two cups for chili, save remainder for another recipe) shopping list
- 1 Tbsp. paprika shopping list
- 5 tsp. chili powder shopping list
- 1 tsp. garlic powder shopping list
- 1 tsp. onion powder shopping list
- 3/4 tsp. season salt shopping list
- 1/4 tsp. garlic salt shopping list
- 1/4 tsp. cayenne pepper shopping list
- 1/2 tsp. M.S.G. shopping list
- Thickening Agent shopping list
- 5 Tbsp. saltine cracker crumbs (finely ground) shopping list
- 4 Tbsp. Mesa flour shopping list
- 1 – 1 1/4 C water (use enough water with dry ingredients to mix into a medium thick, smooth sauce) shopping list
How to make it
- In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
- Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
- Great over hot dogs or served alone with your favorite accompaniments.