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| Bo Prewitt Chili |
Meat - 2-1/2 pounds of cubed (1/2") chick tender, cubed
(1/2") top sirloin
roast, or ground chuck
Section 1
1/4 tsp - MSG/ACCENT
1 tbsp - Onion Granules
2 tsp - Garlic Granules
2 tsp - Beef Bouillon Crystals
2 tsp - Chicken Bouillon Crystals
1/4 to 1/2 tsp - Red Pepper (Cayenne)
1/4 tsp - White Pepper
1 tbsp - Paprika
1/2-8 oz can - Unsalted Tomato Sauce
Section 2
2 tbsp - Fort Worth Light Chili Powder
1 tbsp - Gebhardts Chili Powder
1 pkg - Sason
1/2 tsp - Brown Sugar
1 tsp - Catsup
Section 3
1 pkg - Sason
1 tbsp - Fort Worth Light Chili Powder
2 tbsp - Gebhardts Chili Powder
1/2 tsp - MSG/ACCENT
1-1/2 tsp - Ground Cumin
Section 4
1/4 tsp - Red Pepper
2 tsp - Fort Worth Light Chili Powder
2 tsp - Gebhardts Chili Powder
1-1/2 tsp - Cumin
1 tsp - Garlic Granules
1 tsp - Onion Granules
1/2 tsp - Beef Granules
1/2 tsp - Chicken Granules
(1) This is a 3 hour recipe. Brown and cook meat 1/2 hour.
(2) Add Section #1 spices with a can of beef broth, cook for an hour, add
tomato
sauce, and cook 45 minutes.
(3) Add Section #2 spices and cook for 15 minutes.
(4) Add Section #3 spices and cook for 15 minutes.
(5) Add Section #4 spices and cook for 15 minutes.
Hints: Add water as you cook but don't let it get too thin. If you can taste it
without adding spices, go ahead. If you can't, then don't.
Recipe by Bo Prewitt - 1996 Terlingua
International Chili Championship
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