Ics World Championship Bowl Of Red

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Servings: 10 Difficulty: Intermediate
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A rich, slow-simmered beef chili with deep smoky flavors and a robust texture
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Ics World Championship Bowl Of Red

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 942.8

Description

This championship-winning red chili is a hearty, comforting classic that relies on simple, high-quality ingredients for maximum impact. Slow-cooked beef chunks absorb the rich flavors of tomato paste, robust chili powder, and earthy cumin, creating a thick, satisfying stew. The grated onions melt into the sauce, adding sweetness and body without distinct chunks. Perfect for cold winter evenings, game day gatherings, or a cozy weekend dinner, this dish improves with age. Serve it hot with a dash of Tabasco for an extra kick, and enjoy the deep, savory satisfaction of a slow-simmered meal.

Ingredients

Directions

  1. Place a large skillet or Dutch oven over medium-high heat and add the cubed beef. Sauté until browned on all sides.
  2. Transfer the browned beef to a large pot. Add the grated onions, minced garlic, chicken broth, and 1 cup of water.
  3. Cover the pot and simmer gently for 1 hour and 30 minutes, allowing the beef to begin tenderizing.
  4. Stir in the tomato paste, chili powder, cumin, and Tabasco sauce. Mix thoroughly to combine.
  5. Reduce heat to low and continue cooking uncovered for another hour, stirring occasionally.
  6. Check the consistency during the final hour; add hot water as needed if the chili becomes too thick.
  7. After a total of three hours, taste the chili and add additional Tabasco sauce if desired for more heat.
  8. Serve hot and enjoy.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 942.8kcal
% Daily Value *
Total Fat 54.5g84%
Saturated Fat 22.8g115%
Cholesterol 279.2mg94%
Sodium 247.2mg11%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 99.3g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Substitutions: You can substitute the top round with chuck roast for a fattier, more tender result. Use beef broth instead of chicken broth for a deeper meaty flavor.

Tip: Grating the onions helps them melt into the sauce, creating a smoother texture compared to chopped onions. Adjust the amount of garlic to your personal preference.

Keywords: chili, beef, red chili, slow cook, simmer, spicy, comfort food, hearty, dinner, game day, winter, tomato, cumin, garlic, onion, american, stew, protein, meal prep
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