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Bo Prewitt Chili


INGREDIENTS
  1. 2-1/2 pounds of cubed (1/2 in.) chick tender, cubed (1/2 in.) top sirloin roast, or ground chuck
    Section 1
    1/4 tsp - MSG/ACCENT
    1 tbsp - Onion Granules
    2 tsp - Garlic Granules
    2 tsp - Beef Bouillon Crystals
    2 tsp - Chicken Bouillon Crystals
    1/4 to 1/2 tsp - Red Pepper (Cayenne)
    1/4 tsp - White Pepper
    1 tbsp - Paprika
    1/2-8 oz can - Unsalted Tomato Sauce
    Section 2
    2 tbsp - Fort Worth Light Chili Powder
    1 tbsp - Gebhardts Chili Powder
    1 pkg - Sason
    1/2 tsp - Brown Sugar
    1 tsp - Catsup

  2. Section 3
    1 pkg - Sason
    1 tbsp - Fort Worth Light Chili Powder
    2 tbsp - Gebhardts Chili Powder
    1/2 tsp - MSG/ACCENT
    1-1/2 tsp - Ground Cumin
    Section 4
    1/4 tsp - Red Pepper
    2 tsp - Fort Worth Light Chili Powder
    2 tsp - Gebhardts Chili Powder
    1-1/2 tsp - Cumin
    1 tsp - Garlic Granules
    1 tsp - Onion Granules
    1/2 tsp - Beef Granules
    1/2 tsp - Chicken Granules
DIRECTIONS
  1. This is a 3 hour recipe. Brown and cook meat 1/2 hour.
  2. Add Section #1 spices with a can of beef broth, cook for an hour, add tomato sauce, and cook 45 minutes.
  3. Add Section #2 spices and cook for 15 minutes.
  4. Add Section #3 spices and cook for 15 minutes.
  5. Add Section #4 spices and cook for 15 minutes.
  6. Add water as you cook but don't let it get too thin. If you can taste it without adding spices, go ahead. If you can't, then don't.
  7. Recipe by Bo Prewitt - 1996 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

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