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| Glenn Dickey Championship Chili |
(1) -
Brown 2-1/2 pounds of mock tender, cubed, and then drain.
(2) - Simmer meat in 1 can Swanson Beef Broth and 1 8 oz can
Hunts Tomato
Sauce for 40 minutes.
(3) - Now add your first dump of:
1 tbsp - Beef Bouillon Crystals
1 tsp - Chicken Bouillon Crystals
1 tsp - Cayenne Pepper
1 tbsp - Granulated Onion
2 tbsp - Paprika
1 tbsp - Fort Worth Light Chili Powder
1/2 tsp - Jalapeno Powder
1/2 tsp - Salt
(4) - Cook until meat is tender.
(5) - One half hour before turn in add second dump of:
2 tbsp - Genhardts Chili Powder
2 tbsp - Fort Worth Light Chili Powder
2 tbsp - R.T. Chili Powder
1/2 tsp - White Pepper
1 tbsp - Cumin
1 tbsp - Powdered Garlic
Recipe by Glenn Dickey - 1997 Terlingua
International Chili Championship
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