*  Exported from  MasterCook  *
 
                 Brute Force Chili (“Electro-Sport Chili”)
 
 Recipe By     : “C. Baden” <hazel@NETCOM.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Casseroles
                 Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         E  *****
 
 Approx 1 hour prep time. 2 to 24 hours cooking time. Please note that it  
 won't fit in a 5 quart crock pot without letting it reduce (boil down)  
 overnight. If you buy the Shredded Beef, make sure you let it cook at 
 least 3 hours  -- 6 or 12 hours is even better.  (I start it the day 
 before and let it cook all night.)
 This recipe is courtesy of Mike “Brutus” Dratch, former Chili Director at 
 Electro-Sport. I have been tinkering with it ever since 1987...
 Brown these three ingredients with a little oil in a pan or two. 4-6 lbs   
        Chuck roast. Chop it up into little bite-size pieces. I  am         
          now a firm believer in buying the “Shredded Beef” at your         
          supermarker butcher counter. (Cook as long as possible,  like     
              6 hours or more.) Another alternative is to ask for the       
            coarse “chili” grind; not all butcher counters will be  able    
               to do this. 1 TB or more     Garlic powder. Or a dozen or so 
 cloves of fresh garlic. I                  usually just shake in more 
 garlic powder (or fresh garlic                  from a jar) each time I 
 put more meat in the pan. 1                Medium onion, dice into small 
 pieces. I've been using red                  onions lately.
 Drain off the fat, then mix EVERYTHING in your pot: 16 oz            can 
 of stewed tomatoes. (A 14.5 oz can will do.) Last  time                  
 around I used an 8 oz can of Mexican-style and an 8 oz  can of             
      Italian-style. 2-3 cup          beef broth. We used 2 cans of 
 Campbell’s, but you could  use                  boullion. 1 pkg            
 brown gravy mix 4 TB             Cajun Seasoning. (Recipe originally 
 called for 1 oz                  California or New Mexico chili powder; 
 New Mexico chili                  powder will make the chili very spicy 
 hot.) 2 TB             ground Cumin. You'll find cumin and chili powder in 
 the                  Mexican section, it’s often cheaper that way. 1 TB    
          Oregano or Italian Spices. 1 tsp            black pepper 1 TB     
         Paprika. This is mostly for color. 1 beer           Any kind. I 
 used Coors “Cutter” most recently. 1 TB             brown sugar 7 oz       
       can diced green chilis. This is the larger of Ortega’s  two          
         can sizes. 1 tsp            dry mustard 6-10             yellow 
 chili peppers. They come in a bottle. Cut off the                  stems, 
 squeeze out most of the seeds, dice them up and  throw                  
 them in. I used 8 last time around. 1 TB             vinegar. We used the 
 vinegar from the chili pepper bottle                  (above). 1           
      juice of a lime. Recipe originally called for 1 TB lime  or           
        lemon juice.
 Cook all this for at least two hours over a low fire.
 If it’s not thick enough, thicken it with flour or cornstarch (we used 
 flour); if needs to be thinned, add water or beer.
 The yellow chili peppers are optional. Obviously, all of these ingredients 
 can be varied to taste. Brutus suggests getting a bottle of hot sauce,  
 such as Tapatio or Louisiana Hot Sauce for those who like it a little 
 spicy. (We  got Red Devil La. Hot Sauce, but I didn't use it myself.) Also 
 diced onions  and/or shredded cheese on top is good. (I put some cheddar 
 on top every time.)
   Brute Force Chili can trace its origin back to a chili cook-off winner 
 printed in a newspaper long ago.  The current evolution is a guaranteed 
 crowd-pleaser, and can be made as hot & spicy as you like it.  “As is” 
 it’s a good tasty chili, made for rolling up in tortillas with lots of 
 cheese and whatever else you like to eat your chili with.  It should cook 
 for at least 3 hours, 6 hours or overnight if you can spare the time.  The 
 longer it cooks, the more tender it gets, however you may get tired of the 
 smell after a day of cooking it.  When it’s been cooking long enough, the 
 meat gets so tender the chunks are literally falling apart.  It’s good, 
 though.
 “Chili” Baden, Institute for Chili Studies, Box 1792, Redondo Beach CA  
 90278
  
 
 
 
 
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