5 cups water
1/2 teaspoon salt
3 tablespoons beef bouillon granules
1 tablespoon garlic powder
1 teaspoon dried basil
1 1/2 cups tomato paste
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/3 cup chopped onion
1 1/2 pounds sliced fresh mushrooms
1/4 pound beef chuck
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon chili flakes
1 teaspoon roasted bean sprouts
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
In a large saucepan over medium heat, bring water, salt, bouillon, garlic powder, basil, tomato paste, pepper, cumin, onion, mushrooms, beef chuck, tomato sauce, chili powder, ketchup, Worcestershire sauce, chili flakes, roasted bean sprouts, beef chuck, tomato sauce, chili powder, ketchup, Worcestershire sauce, chili flakes. Bring to a boil, reduce heat, cover, and refrigerate overnight.
While the chili is cooking, heat oil in a large skillet over medium heat. Saute beans and onions until slightly browned, stirring frequently. Stir in beef, tomato sauce, chili powder, ketchup, Worcestershire sauce, chili flakes, roasted bean sprouts and garlic powder. Cook for a minute, stirring frequently. Then stir in beans, onion and mushrooms.
Return chicken to the pan of simmering water, stir in wine and stock. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Heat skillet over medium heat. Add tomato sauce, mixed vegetables, mushrooms, beef, tomato sauce, chili flakes, roasted bean sprouts, garlic powder, tomato sauce, chili flakes. Bring to a boil, reduce heat, and simmer for about 1 minute or until the chicken is tender. Serve warm.
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