George's Chili Gang Homestyle Chili Recipe

 George’s Chili Gang Chili

This is my red chili recipe that I use in ICS Chili Competitions. I was able to cook it with Brian Baumgartner during a chili demo at the 2021 ISC World Championship Cook-Off. I had a great time with Brian.

 INGREDIENTS

• 3 pounds of tri-tip beef
• ½ pound mild pork sausage (I use Jimmy Dean®)
• 1 tablespoon oil (I use Crisco®)
• One 7.75-ounce can of tomato sauce (I use El Pato®)
• One 14-ounce can of beef broth (I use Swanson®)
• Two 14-ounce cans of chicken broth (I use Swanson®)
• Garlic powder, to taste
• 6 tablespoons chili powder (I use Chili Man®seasoning mix)
• 4 tablespoons chili powder (I use Tone’s®)
• 3 tablespoons cumin (I use Tone’s®)
• 2 teaspoons cayenne pepper
• 1 tablespoon Spanish paprika (I use Tone’s®)
• 2 small onions, chopped
• One 4-ounce can be chopped green chiles (I use Old El Paso®)
• One 8-ounce can of tomato sauce (I use Hunt’s®)
• 2 tablespoons brown sugar
• 1 teaspoon Tabasco®sauce
• Salt, to taste
• White pepper, to taste
• Arrowroot, to taste

Directions

Brown the beef and sausage using the oil.

Mix the following spices in a separate bowl: garlic powder, chili powders, cumin, cayenne pepper, and Spanish paprika. Set aside.

To a large pot, add the can of El Pato® tomato sauce, beef broth, chicken broth, and three-quarters of the spice mixture. Bring to a boil.

Add half of the browned meat to the pot along with the chopped onions. Add the second half of the browned meat with the green chiles. Simmer for 2 hours, stirring when needed.

Add the remaining spice mixture, the can of Hunt’s ® tomato sauce, and the brown sugar. Cook for another 30 minutes or until the meat is tender.

At the end, add the Tabasco® sauce. Adjust the chili with additional chicken broth or arrowroot, salt, and white pepper to taste.