Margo Knudson's Chili Con Carne
"I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made "real" chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 onions, med chopped
- 6 garlic cloves, approx
- 2 tablespoons vegetable oil or 2 tablespoons lard
- 2 ounces Gebhardt® Chili powder (about 2/3 cup)
- 1⁄2 ounce dark chili powder (about 1 tablespoon)
- 3 lbs beef, cubed (or coarse ground I used tri-tip)
- 1 cup beef broth
- 3 ounces bulk pork sausage
- 1 medium green chili, minced (I used an Anaheim chile)
- 1⁄2 teaspoon chili powder, hot new mexico
- 1⁄2 ounce cumin (about 1 tablespoon)
- 1⁄2 teaspoon coriander (optional)
- 6 ounces tomato sauce
- 1 tablespoon oregano (steeped in hot Water for 30 minutes)
- 1⁄2 cup water, hot
- 1⁄2 ounce salt
- 1⁄4 teaspoon pepper, cayenne (if needed)
- 1 dash Tabasco sauce
directions
- Saute onions and garlic in oil about 3 minutes.
- Add Gebhardt's and regular chili powder.
- Mix well.
- Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
- Add meat to onions and spices, using a little broth to keep from sticking.
- Saute sausage and green chili pepper together 2 minutes.
- Add to the pot along with meat and onions.
- Cook 15 minutes.
- Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
- Mix well and cook for 30 minutes.
- Add oregano tea.
- Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
- During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.
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RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
