POOLS BREW CHILI (WORLD CHAMPION ICS) BY BOB PLAGER

POOLS BREW CHILI (World Champion ICS) by Bob Plager image

Provided by @MakeItYours

Number Of Ingredients 29

2¼ LBS. CUBED TRI-TIP ROAST (TRIMMED OF FAT)
1 CAN SWANSON BEEF BROTH
1 CAN SWANSON CHICKEN BROTH
1 CAN TOMATO SAUCE
2 SUNSWEET PITTED PRUNES
CRISCO SHORTENING
WATER (used FARMERS BRANCH, TX)
1ST SPICES
1 TBSP AMERICAN PAPRIKA
1½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP NEW MEXICO CHILI POWDER
½ TBSP NEW MEXICO GROUND CHILI PEPPER
2ND SPICES
3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP SEASONED SALT
1½ TBSP GEBHARDT CHILI POWDER
1½ TBSP TEXAS STYLE CHILI POWDER
½ TBSP NEW MEXICO HOT GROUND CHILI PEPPER
½ TBSP NEW MEXICO LIGHT CHILI POWDER
3RD SPICES
2 TSP TEXAS STYLE CHILI POWDER
1 TSP GROUND CUMIN
¼ TSP GARLIC POWDER
TABASCO® SAUCE (AS NEEDED FOR HEAT)

Steps:

COOKING TIME: 3 HOURS
BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER), ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE TURN IN, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO® TO TASTE.