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| Doc J's Chili |
Part One:
3 lbs. chuck
1 can beef broth
1 can chicken broth
1 can (8oz) tomato sauce
1 Tbsp. granulated Onion
2 tsp. beef bouillon
3 Tbsp. chili powder
1 tsp. chicken bouillon
1/4 tsp. red pepper
1 tsp. jalapeno powder
Part Two:
1/4 tsp. black pepper
1/2 tsp. onion powder
2 tsp. granulated garlic
1/4 tsp. white pepper
1 Tbsp. ground cumin
1/4 tsp. red pepper
3 Tbsp. chili Powder
Part Three
2 Tbsp. Chili Powder
1 tsp. ground cumin
1/4 tsp. red pepper
1/4 tsp. salt
1/2 tsp. MSG
This recipe takes 3 hours to cook. Brown meat in small amount
of oil or
Crisco. Add tomato sauce and enough broth to cover meat. Bring to a
boil,
reduce heat to a simmer and add remainder of part one. Simmer until meat
reaches the proper consistency. Turn off fire and LEAVE COVER ON until 45
min
before turn in. Then turn on heat and return to a simmer.
At 30 min prior to turn in, the ingredients in part two, stirring well.
At 15 min prior to turn in the ingredients in part three, stirring well.
Recipe by Jim Hedrick - 1994 Terlingua
International Chili Championship
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