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| Roger Foltz's Championship Chili |
Brown 2 ½ lbs of meat
in 1 T of Crisco, drain.
Return meat to chili pot and add:
1 Can Beef Broth
1 Can Chicken Broth (Only add chicken broth as needed, you
may substitute
water)
Bring to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for
cut
meat, less for grind.
Add 2nd dump, cook for 30 minutes.
Add 3rd dump, cook for 10 minutes and turn off.
30 minutes before turn in reheat chili.
10 minutes before turn in, add 4th dump. Adjust for salt and heat as
necessary.
1st Dump
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 T Beef Bullion
1 T Chicken Bullion
2nd Dump
½ t Salt
¼ t Jalapeno powder
½ t Brown Sugar
1 Packet Sazon Goya
3rd Dump
1 T Paprika
1/8 t Ancho Powder
1/8 t Habanero Powder
1 T Light Chili Powder
¼ t White Pepper
1/8 t Red Pepper
2 T Dark Chili Powder
4th Dump
2 T Dark Chili Powder
1 t Paprika
1 T Light Chili Powder
1 T Cumin
¼ Brown Sugar
1 t MSG
Recipe by Roger Foltz - 2004 Terlingua International Chili Championship
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