Odyssian Chili 10-31-2015

Published in Cooking

Ingredients

  • 1 small onion, chopped
  • 0.5 oz. Dried Porcini Mushrooms
  • 8 oz. Water
  • 5 lb. 80/20 Ground Chuck
  • 2 lb. 96/4 Ground Beef
  • 5 cubes Vegetable bouillon
  • 3 cubes Chicken bouillon
  • 0.9 oz. Smoked Paprika
  • 3 Tbsp. Chili Powder
  • 3 Tbsp. Cummin
  • 3 Tbsp. Garlic Powder
  • 3 Tbsp. Onion Powder
  • 2 Cinnamon Stick
  • 1 Dried New Mexico Chili
  • 32 oz. Chicken Broth
  • 28 oz. Rotel
  • 2 Tbsp. Tamari (Soy Sauce)
  • 1 tsp. Black Pepper
  • 1/4 cup A/P Flour

Add-Ins

  • 3 Tbsp. Chili Powder
  • 1 tsp. Re Pepper
  • 1/4 cup A/P Flour

Directions

  • Soak Mushrooms in Water
  • Sauté onions until soft, set aside
  • Brown Ground Beef
  • Add Onions, Spices, and all ingredients except flour
  • Add Mushroom water, chop Mushrooms and add.
  • Bring to a boil
  • Simmer for 2 hours
  • Add Flour to thicken if neccessary
  • Simmer for 1-2 hours
  • Use Add-Ins as necessary

Notes

  • Needed Add-Ins due to old spices
  • Cayenne prefered over Red Pepper
  • Ancho Chilis prefered over New Mexico Chilis