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1984 Texas State Men's Chili Cookoff Winner

    3 pounds cubed beef
    2 tablespoons paprika
    1 tablespoon onion powder
    1 1/2 teaspoons cayenne pepper
    2 teaspoons boullion, Beef granules
    1 teaspoon boullion, Chicken granules
    1 8 oz. can tomato sauce
    4 teaspoons ground cumin
    1 teaspoon garlic powder
    1/2 teaspoon fresh ground black pepper
    1 1/2 teaspoons MSG
    6 tablespoons chili powder
    1 split jalapeno chili pepper

    Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika,
    onion powder, cayanne pepper, boullion granules, tomato sauce and water to
    cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder,
    MSG, black pepper, and chili powder. Cook for another 30 minutes or until
    meat is tender.
    Remove cheese cloth sack with jalapeno pepper and serve.
    Beans, ( I have found pintos to be best) prepared and served on the side to be
    added after serving. Same with cheese, onions, or what have you.

    Makes 6 servings

    Recipe by Jack Garrens

   


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