Doc J's Chili

  1. Part One:
    3 lbs. chuck
    1 can beef broth
    1 can chicken broth
    1 can (8oz) tomato sauce
    1 Tbsp. granulated Onion
    2 tsp. beef bouillon
    3 Tbsp. chili powder
    1 tsp. chicken bouillon
    1/4 tsp. red pepper
    1 tsp. jalapeno powder
  2. Part Two:
    1/4 tsp. black pepper
    1/2 tsp. onion powder
    2 tsp. granulated garlic
    1/4 tsp. white pepper
    1 Tbsp. ground cumin
    1/4 tsp. red pepper
    3 Tbsp. chili Powder
    Part Three:
    2 Tbsp. Chili Powder
    1 tsp. ground cumin
    1/4 tsp. red pepper
    1/4 tsp. salt
    1/2 tsp. MSG
  1. This recipe takes 3 hours to cook.
  2. Brown meat in small amount of oil or Crisco. Add tomato sauce and enough broth to cover meat. Bring to a boil, reduce heat to a simmer and add remainder of part one.
  3. Simmer until meat reaches the proper consistency. Turn off fire and LEAVE COVER ON until 45 min before turn in. Then turn on heat and return to a simmer.
  4. At 30 min prior to turn in, add the ingredients in part two, stirring well.
  5. At 15 min prior to turn add in the ingredients in part three, stirring well.
  6. Recipe by Jim Hedrick - 1994 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