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Roughneck Chili

Makes: 6 servings
Prep 15 mins Cook 20 mins
Roughneck Chili
  • 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 - 4  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 - 1/2  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)

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 KitchenRoughneck 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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