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Randy robinson's chili

Yield: 8 Servings P

Ingredients:

• 3 lb Beef boneless round steak Cut up or coarse ground
• 1 tb All-purpose flour
• 1 tb Cooking oil
• 1/2 lb Ground pork
• 1/2 c Chopped onion
• 1 1/2 ts Granulated garlic
• 1 cn (14 1/2 oz.) beef broth
• 2 cn (14 1/2 oz.@) chicken broth
• 1 cn (8 oz.) tomato sauce
• 1 1/2 ts Ground cumin
• 1 cn (4 oz.) chopped mild green Chilis drained
• 1 Jalapeno chili chopped
• 1 ts Black pepper
• 3 tb Chili powder PHASE 11
• 1 cn (8 oz.) tomato sauce
• 4 tb Chili powder
• 2 tb Mild New Mexico chili powder
• 2 tb Ground cumin
• 1 ts Granulated garlic
• 1 ts Tabasco sauce
• 1 1/2 ts Brown sugar

Instructions:

Coat beef with flour. Heat oil in Dutch oven over medium heat. Cook beef and ground pork in oil stirring occasionally until beef is brown; drain. Stir in remaining ingedients of Phase 1. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Uncover; stir in all ingredients of Phase 11. Simmer uncovered about 45 minutes or until beef is tender. FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1991 $25 000 WINNER.

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