2013 -Alf's Colorado Red
byAl Henry
Al’s interest and love of chili started in 1987 at the Colorado State Cook-off. He loved it so much that he took his green chili pork sauce recipe (intended for smothered burritos) back to the Colorado State Cookoff in 1988. Additionally, Al has had great success with his Red and Salsa recipes, qualifying for the WCCC 24 times. He even won the 2008 Salsa World Championship!
Ingredients
3 lbs chili grind beef (chuck tender) coarse grind1 1/2 14.5oz cans of beef broth
1 1/2 14.5oz cans of chicken broth
2 8oz cans of tomato sauce
water
1st set of spices
4 tbsp onion powder
1 tbsp garlic powder
1 tbsp New Mexico chili powder
2 tbsp California chili powder
1 tbsp Gephardt’s chili powder
2nd set of spices
1 tbsp New Mexico hot chili powder
1 tbsp California chili powder
2 tbsp New Mexico chili powder
1/2 tbsp garlic powder
1 tbsp cumin
dash of season salt
3rd set of spices
2 tbsp California chili powder
2 tbsp New Mexico chili powder
1 tbsp cumin
1 tsp garlic powder
4th set of spices
1 tbsp Gephardt’s chili powder
1 tbsp cumin
1/2 tbsp garlic powder
Instructions
In chili pot, brown the beef then drain the fat.Add both broths and tomato sauce to the pot along with the 1st set of spices.
Simmer for an hour.
Add the 2nd set of spices.
Continue to simmer for another hour being sure to check on the tenderness of the meat.
Add the 3rd set of spices thirty minutes before serving.
Add water as needed for consistency.
Add the 4th set of spices fifteen minutes before serving.
Five minutes before serving adjust the cumin and salt and add tabasco for heat.