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| High Octane Chili |
Step One
3 lbs - Chili Grind Ground Meat
1 can - (10-1/2 oz) beef broth
1 can - (8 oz) tomato sauce
4 tbsp - Onion Flakes
2 tsp - Beef Flavored Base or Instant Bouillon
1 tsp - Chicken Flavored Base or Instant Bouillon
1 tsp - Garlic Powder
2 tbsp - Chili Powder
2 tsp - Hot Pepper Sauce
In a Dutch oven, brown beef (do not drain). Add beef broth
and tomato sauce.
Combine remaining ingredients and add to beef mixture. Bring
to a boil;
reduce heat, cover and simmer one (1) hour.
Step Two
1/2 tsp - Black Pepper
1/2 tsp - Onion Powder
1/2 tsp - Garlic Powder
1/2 tsp - White Pepper
1 tbsp - Ground Cumin
1 tbsp - Paprika
4 tbsp - Chili Powder
1/2 tsp - Red Pepper
Combine spices and add to chili. Simmer 45 minutes to 1 hour.
Step Three
3 tbsp - Chili Powder
1 tsp - Ground Cumin
1/2 tsp - Red Pepper
Combine spices and add to chili. Simmer 30 minutes and serve.
Makes 8 servings
Recipe by Jerry Hunt - 1990 Terlingua
International Chili Championship
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