Terlingua Red Chili Recipes

Steps:

• Dried Chili Salsa is Recipe #408273.
• In a dutch oven over medium high heat melt bacon fat.
• Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
• Drain off most of the fat, leaving about 1/4 cup.
• Add chicken broth.
• Bring to a boil.
• Reduce heat to medium low and cook until liquid has reduced to 1 inch.
• Add beef broth, salsa and remaining spices.
• Cook to desired thickness.
• Serve with warm corn tortillas and shredded sharp cheddar cheese.

Steps:

• Combine all ingredients of the chili spice blend and store in a leftover container, empty spice bottle, or baggie.
• Brown the beef over medium heat in a large pot.
• While browning the meat, add a couple of dashes of Worcestershire sauce.
• When the meat is browned, drain off the fat (I use a colander).
• Put the meat back in the pot and add just enough water to cover the meat.
• Simmer the meat in the water until it is tender.
• Once the meat is tender, add a can of beef broth and the tomato sauce and bring to a boil.
• Add 2-3 tablespoons spice mix to taste and simmer for approximately 1/2 hour, stirring occasionally.
• Add beef broth as needed to keep the chili from boiling dry.
• Serve over cooked spaghetti and sprinkle with cheese and onions.