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| Out O Site Chili, Too |
Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco
Add
1 Can - Swansons Beef Broth
1/2 Can - Swansons Chicken Broth
1 - 8 oz Can - Hunts Tomato Sauce
Float 2 Serano Peppers
Bring to a boil and add the following:
First Spices
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wylers Beef Granules
1/4 TSP Salt
2 TSP Wylers Chicken Granules
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp
Second Spices
2 TSP Pendery's Ground Cumin
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary
Cover and cook 30 minutes
Third Spices
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil
Cook 10 minutes
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste
Recipe by Bob Coats - 1999 Terlingua
International Chili Championship
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