Google




  RECIPES
Chili
Championship Chili
Chicken Chili
Chili Verde
Hot/Spicy Chili
Pork Chili
Texas Chili
Turkey Chili
Vegetarian
White/Blanco
Other Chili Recipes

Bo Prewitt Chili

     Meat - 2-1/2 pounds of cubed (1/2") chick tender, cubed (1/2") 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

    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

    (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.

    Hints: 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.

    Recipe by Bo Prewitt - 1996 Terlingua International Chili Championship


  Home   |   Contact us   |   About us   |   Site map   |