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| Carol West Championship Chili |
(1) -
Brown 1-1/2 pounds of mock tender, cubed.
(2) - Add 1 can beef broth, 1 8-oz can tomato sauce, Dump #1,
and cook until
the meat is tender.
(3) - Thirty minutes before turnin time add Dump #2
Dump - 1
1/2 TBSP Paprika
1/2 TSP Cayenne
1/2 TBSP Onion (powder or granules)
2 Cubes Chicken Bullion
2 Cubes Beef Bullion
1 TBSP Carol West Chili Powder (Available from Pendery's)
Dump - 2
2 TSP Cumin
1 Package Sazon Goya
1/8 TSP Brown Sugar
1 TSP Garlice (powder or granules)
1/8 TSP White Pepper
3 TBSP Carol West Chili Powder (Available from Pendery's)
Recipe by Carol West - 1998 Terlingua
International Chili Championship
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