Recipe: Oklahoma Chili (from the Route 66 Cookbook)

OKLAHOMA CHILI

3 pounds lean beef, 1/4-inch cubes or chili ground
1 tsp. Worcestershire sauce
1 (4 oz) can diced green chilies
1 (8 oz) can tomato sauce
3 to 4 cans (10.5 oz each) beef broth, divided use (as needed)
1 Tbsp. onion powder
2 Tbsp. paprika
1 tsp. ground cayenne pepper
2 tsp. beef bouillon crystals
1 tsp. chicken bouillon crystals
ADDITIONAL SEASONINGS:
6 Tbsp. chili powder
1 tsp. MSG
4 tsp. ground cumin
1 tsp. salt
1 tsp. garlic powder
1 tsp. white pepper or to taste
1 (16 oz.) can pinto beans, rinsed and drained (optional)

Spray large skillet or roasting pan with nonstick spray. Brown meat using medium heat and drain grease.

Add Worcestershire sauce, green chilies, and tomato sauce with 1 can of beef broth and bring to boil. Add dry ingredients and return to slow bowl. Cover and cook for 1 1/2 hours. Add additional beef broth during this time if needed and stir occasionally to prevent scorching.

After 1 1/2 hours cooking time, add additional seasonings. Cook all above ingredients for about 30 minutes, adding beef broth as needed for desired consistency. Reduce heat to obtain a slow boil.

Makes about 6 cups chili
Source: The Route 66 Cookbook: Comfort Food from the Mother Road by Marian Clark and Michael Wallis