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| Horseshoe Chili |
Step 1
2-½ lbs. lean coarse ground beef or chuck tender cut into
3/8-inch cubes
1 tbsp. cooking oil
1 tsp. season salt
Step 2
In a four-quart heavy saucepan, add the above ingredients
while browning the
meat.Step 3Add one 8 oz. can of tomato sauce and
one 14-½ oz. can of beef
broth then bring to a boil, reduce heat and simmer for
½ hour.
Step 3
1 tbsp. Mexene chili powder
1-½ tbsp. onion granules
1 tbsp. paprika
2 tsp. garlic granules
½ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne
Combine spices then add mixture to pot. Drop in 1 beef and 1 chicken bullion
cube.
Continue to simmer for 1 hour. Add spring water as needed.
Step 4
5 tbsp. Mexene chili powder
3 tsp. cumin
1-½ tsp. garlic granules
¼ tsp. dark brown sugar
1 package Sazon Goya or ½ tsp. MSG (optional)
1 tsp. “Original” Louisiana Hot Sauce
Combine spices then add mixture to pot, simmer chili for ½ hour adding spring
water as needed to desired consistency.
Add salt to taste and extra dashes of “Original” Louisiana Hot Sauce for
additional heat.
Recipe by Honey Jones - 2003 Terlingua International Chili Championship
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