Roughneck Chili

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins
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Roughneck Chili
Ingredients
3
pounds lean ground beef
2
14 ounce can beef broth
1
8 ounce can tomato sauce
1/2
cup finely chopped green sweet pepper
4
drops bottled hot pepper sauce
3
tablespoons chili powder
4
teaspoons onion powder
1 1/2
teaspoons ground cumin
1
teaspoon instant beef bouillon granules
1
teaspoon garlic powder
1/4
teaspoon cayenne pepper
3/4
teaspoon ground white pepper
 
Dairy sour cream (optional)
 
Shredded cheddar or Monterey Jack cheese (optional)
 
Avocado dip (guacamole) (optional)
 
Tortilla chips (optional)
Directions
  1. In a 4-quart Dutch oven cook ground beef until meat is brown; drain fat. Stir in broth, tomato sauce, green pepper, pepper sauce, chili powder, onion powder, cumin, bouillon, garlic powder, cayenne pepper, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top with sour cream, cheese, avocado dip, or tortilla chips.
From the Test Kitchen
Roughneck Chili with Beans:

Prepare as above except decrease ground beef to 2 pounds and add one 15-ounce can kidney, great northern, or chili beans, rinsed and drained, before simmering.

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