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Bess's Best Chili

    Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco

    Add
    1 Can - 8 oz Hunt's Tomato Sauce
    1/2 Can - 14-1/2 oz can Swanson Chicken Broth
    1/2 tsp - Cayenne Pepper
    2 tsp - Wylers Chicken Instant Bouillon
    1 tbsp - Pendery's Fort Worth Light Chili Powder
    2 - Serrano Pepper (seeded)
    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

    Bring to a boil and cook for about 1 hour (depends on whether you are using
    cubed or ground meat). Remove the peppers and add the following:

    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

    Adjust liquid with remainder of chicken broth or water. Cover and cook for 30
    minutes. Add the following:

    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

    Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for
    salt and front and back heat.

    Recipe by Dixie Johnson - 2000 Terlingua International Chili Championship

   


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