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Carol West Championship Chili

    (1) - Brown 1-1/2 pounds of mock tender, cubed.

    (2) - Add 1 can beef broth, 1 8-oz can tomato sauce, Dump #1, and cook until
    the meat is tender.

    (3) - Thirty minutes before turnin time add Dump #2

    Dump - 1
    1/2 TBSP Paprika
    1/2 TSP Cayenne
    1/2 TBSP Onion (powder or granules)
    2 Cubes Chicken Bullion
    2 Cubes Beef Bullion
    1 TBSP Carol West Chili Powder (Available from Pendery's)

    Dump - 2
    2 TSP Cumin
    1 Package Sazon Goya
    1/8 TSP Brown Sugar
    1 TSP Garlice (powder or granules)
    1/8 TSP White Pepper
    3 TBSP Carol West Chili Powder (Available from Pendery's)

    Recipe by Carol West - 1998 Terlingua International Chili Championship


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