DR.RANDY JOUNO'S GUADALAJARA,MX CHAMP Chili

Course : Chili
Serves: 6
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Ingredients:

1/4 Cup Oil
4 pound Top round steak -- trimmed Into 1/4-inch cubes
6 Cup Water
30 ounces tomato paste
1/2 Cup Instant onion minced
2 1/2 tablespoons Celery salt
3 tablespoons Chili powder
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
1/2 teaspoon Curry powder
1/2 teaspoon Garlic powder
1/2 teaspoon Coriander seed -- ground
1/2 teaspoon Cumin seed -- ground
1/2 teaspoon Ground ginger
1/2 teaspoon Marjoram leaves -- crushed
1/2 teaspoon Oregano leaves -- crushed
1/2 teaspoon Paprika
1/2 teaspoon Thyme leaves -- crushed
1/2 teaspoon Sage leaves -- crushed
1 dash red pepper -- ground
27 ounces Can whole green chiles Drained, seeded -- and chopped
4 ounces Bar milk chocolate -- broken
 

Preparation / Directions:

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.


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