A winning CASI recipe by Don Gill, a “seasoned” CASI cook-off professional and a part-time resident of San Miguel!
2 lbs ground beef
Form meatballs and brown (or break into large chunks and brown) Drain grease from pan. Cover with water and boil for 20 minutes.
Drain meat and return to pan.
Add:
1 can chicken broth
1 can beef broth
1 TBSP paprika
1 TBSP onion powder
4 TBSP chili powder
Simmer meat in broth-spice mixture for 1 hour, then Stir in:
1 ½ tsp ground cumin
2 tsp garlic powder
½ tsp cayenne pepper
¼ tsp black pepper
3 TBSP of chili powder
8 oz. can tomato sauce
Salt to taste
Simmer 30 minutes
15 minutes prior to turn-in, break meat into smaller chili-size pieces. Fill judging cup with hot chili (fill to approximately ¾ inch of top of cup) and turn in just prior to 12:30 pm
Your recipe: customize with more or less of everything. If you do not have the availability of onion and garlic powders, mince these into tiny pieces so they will not be obvious in chili gravy.
