Bodacious Chili® Large Crowd (Black Bag)
This is the recipe that is made for a party, maybe a tailgate or Superbowl. Just gather a big pot or Dutch oven. Follow the directions and get ready to have a fandango. In the meantime, whip together some Bodacious Salsa, warm up some tortillas and a large bowl of cooked pinto beans. Maybe have some shredded cheese, chopped onions and sour crème. Get ready to do the two-step as the chili cooks away.
Equipment
- Chili Pot
- Sealable Container
Ingredients
- 4 cups chicken broth
- 2 cans beef broth 15 ounces, divided
- 1 large white onion minced
- 1 teaspoon granulated garlic
- 4 pounds beef tri-tip roast cut in small cubes or chili-grind
- 8 tablespoons Bodacious Chili® Powder
- 2 cans El Pato
- 4 tablespoons cumin
- 4 tablespoons Bodacious Chili® Powder
- 3 teaspoons Better Than Bullion Beef Base in 1 cup warm water
- 1 teaspoon Better Than Bullion Chicken Base added to beef broth
- 2 teaspoons lime juice fresh pressed
- Real Salt as needed or regular salt
- chicken broth as needed
Instructions
- In a large chili pot or Dutch oven, combine chicken and beef broth, minced onion and granulated garlic. In a skillet, using a little water, brown the tri-tip or chili-grind in batches, strain and add to the chili pot. Bring to a boil then reduce to a simmer and cook for 45 minutes. Meanwhile, start the next preparation.
- In a sealable container, combine 8-tablespoons Bodacious Chili® Powder, remaining beef broth, El Pato tomato sauce, and a little bit of chicken broth. Shake the sealable container until all powders are absorbed in the broth. Add the mixture to the chili pot. Let simmer for 45 minutes; maintain consistency with more chicken broth.
- (Note: at this point you should be about one hour and a half away from serving) Turn the stove off and let the chili rest to blend spices for 30 minutes. Meanwhile, start the preparation on the final step.
- In a sealable container, add the cumin, 4-tablespoons Bodacious Chili® Powder, Better Than Bullion mixture and lime juice, salt (as needed; I use Real Salt), chicken broth (as needed); shake the sealable container until all powders are absorbed in the broth. Add the powder/spice mix to the chili pot, stir well and let cook for 15 minutes then taste and adjust as needed.
Notes
SOURCE: Bob Wiseman