Recipe courtesy of George Swick
Show: Challenge
3 hr 25 min
25 min
8 to 10 servings


First ingredient group:
  • 44 ounces beef, cut into 1/4-inch cubes
  • Vegetable oil
  • 3/4 cup finely chopped onion
  • 5 medium garlic cloves, pressed
  • 1 (14 1/2-ounce) can chicken broth
Second ingredient group:
  • 2 medium whole green seeded and finely chopped chile peppers
  • 8 ounces beef broth
  • 4 ounces Mexican hot-style tomato sauce
  • 4 ounces tomato sauce
  • 1 teaspoon hot red pepper sauce
Third ingredient group (spices):
  • 1 1/4 tablespoons ground cumin
  • 10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)
  • 1 teaspoon salt
Fourth ingredient group:
  • 1/2 teaspoon arbol chile powder
  • 1/2 teaspoon New Mexico chile powder
  • 1/4 teaspoon monosodium glutamate
  • Pinch brown sugar
  • Pinch jalapeno powder


Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour.

After 1 hour, add the second ingredient group, and simmer for 1 more hour.

After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes.

After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.


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