Backdoor Chili


3 lbs beef chuck tender (You can also sub ground beef or turkey)
olive oil
two 14.5oz cans beef broth
one 8oz can tomato sauce
4 dashes Tabasco pepper sauce
1 1/2 tbls onion powder
3/4 tsp red (cayenne) pepper
2 tsp low sodium beef bouillon granules
1 tsp low sodium chicken bouillon granules
3/4 tsp garlic powder
1 1/2 tbls cumin
3/4 tsp white pepper
6 tbls chili powder (preferably Gebhardt’s)
salt to taste


Brown meat in a large pot with 2 tablespoons of olive oil.
Add tomato sauce, beef broth, and Tabasco sauce and stir well.
Add onion powder, red pepper, beef bouillon, and chicken bouillon, stir and bring to a boil.
Reduce heat and medium boil uncovered for 45 minutes.
Add garlic powder, cumin, white pepper, and chili powder.
Stir, cover, and simmer for 30 minutes.
Salt to taste, remove from heat, and serve with grated cheddar cheese.


Everybody thinks they have a good chili recipe. Some actually do, but they are in the minority. Now don’t get all offended at me, I’m not talking about your chili in particular. It might be great and all but really, do you feel confident enough about your recipe to enter a contest with it? Yeah, me either. David Valega, on the other hand, won the freaking world championship in 1990 with his “Backdoor Chili” recipe. Give it a whirl and you’ll find out exactly why.


Saturday, February 7, 2015 - 12:02pm


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