Bess's Best Chili

  1. 1 Can - 8 oz Hunt's Tomato Sauce
    1/2 Can 14-1/2 oz can Swanson Chicken Broth
    2 tsp - Wylers Chicken Instant Bouillon
    1 tbsp - Pendery's Fort Worth Light Chili Powder
    1 Can - 14-1/2 oz Swanson Beef Broth
    1-1/2 tbsp - Onion Powder
    2 tsp - Wyler Beef Instant Bouillon
    1 tsp - Pendery's Cumin
    1/2 tsp - Cayenne Pepper
    2 - Serrano Pepper (seeded)
  2. 3/4 tsp - Pendery's White Pepper
    1 Packet - Sazon Goya
    1/4 tsp - Salt
    3 tbsp - Gunpowder Foods Texas Red Chili Powder
    1 tsp - Garlic Powder
    1 tbsp - Pendery's Cumin
    2 tbsp - Pendery's Fort Worth Light Chili Powder
    1/4 tsp - Brown Sugar
    1 tbsp - Pendery's Fort Worth Light Chili Powder
    1/4 tsp - Gunpowder Foods Hot Stuff
    1 tsp - Pendery's Cumin
  1. Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco.
  2. Add Hunt's Tomato Sauce, Swanson Chicken Broth, Chicken Instant Bouillon, Light Chili Powder, Serrano Pepper, Beef Broth, Onion Powder, Beef Instant Bouillon, Cumin, and Cayenne Pepper.
  3. Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat).
  4. Remove the peppers and add Pendery's White Pepper, Sazon Goya, Salt, Texas Red Chili Powder, Garlic Powder, Cumin, and Light Chili Powder.
  5. Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes.
  6. Add Brown Sugar, Light Chili Powder, Hot Stuff, and Cumin.
  7. Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
  8. Recipe by Dixie Johnson - 2000 Terlingua International Chili Championship

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases