Feeling like trying a new chili recipe this week? Give this amazing California Gold Rush chili a try! We're sure you're going to love it. Make sure to bookmark this page so you can come back for more.
California Gold Rush Chili
Ingredients:
1 Tablespoon Wesson oil
3 pounds beef, cut into ¼ inch cubes
1 ½ cups white onion, finely minced
8 garlic cloves, finely minced
¾ teaspoon garlic powder
2 15 ½ ounce cans chicken broth, with fat removed
4 ounce (½ 8 ounce can) Hunt's tomato sauce
3 Tablespoons ground cumin
10 ½ Tablespoons Gebhardt chili powder, or 5 Tablespoons California Chile Powder (mild)
4 ½ Tablespoons New Mexico chile powder (medium)
1 Tablespoon New Mexico chile powder (hot)
2 teaspoons salt
½ teaspoon meat tenderizer
½ teaspoon light brown sugar
1 teaspoon Tabasco sauce
Directions:
1. In a large pot, simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes.
2. Add Hunt's tomato sauce and all dry spices, except the tenderizer and sugar. Mix well.
3. Brown the meat in Wesson oil using a separate pan and drain well. Sprinkle meat with tenderizer.
4. Add meat to the onion/spice mixture. Add remaining broth and simmer for 2 ½ hours.
5. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving.
How Long Will Leftover Chili Last?
Many people are often left wondering just how long their leftovers will stay good for. Knowing how long you can stretch a meal for is important, especially for those living on a tight grocery budget. Fortunately, we've got all the answers for you here regarding how long chili will last.
When stored properly, chili should last for 3-4 days in the fridge and 4-6 months in the freezer. Proper storage means putting the chili in a sealed container within two hours after cooking. Once thawed, frozen chili can keep for 3-4 days in the fridge. Never thaw frozen chili out on the counter.
Before reheating, examine your leftover chili. Does it look and smell normal? Are there any signs of mold or other nasty issues? If your leftover chili passes the smell and vision test, it should be good to go. If you're still doubtful, give it a little taste. If it tastes okay, then you're good to go. Always trust your gut, and discard anything that you're doubtful of.
We recommend only reheating chili once. Reheating it more times will diminish the quality of it. Only reheat as much chili as you're confident you can eat.
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