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Glenn Dickey's Championship Chili


INGREDIENTS
  1. Dump 1:
    1 tbsp - Beef Bouillon Crystals
    1 tsp - Chicken Bouillon Crystals
    1 tsp - Cayenne Pepper
    1 tbsp - Granulated Onion
    2 tbsp - Paprika
    1 tbsp - Fort Worth Light Chili Powder
    1/2 tsp - Jalapeno Powder
    1/2 tsp - Salt
  2. Dump 2:
    2 tbsp - Genhardts Chili Powder
    2 tbsp - Fort Worth Light Chili Powder
    2 tbsp - R.T. Chili Powder
    1/2 tsp - White Pepper
    1 tbsp - Cumin
    1 tbsp - Powdered Garlic
DIRECTIONS
  1. Brown 2-1/2 pounds of mock tender, cubed, and then drain.
  2. Simmer meat in 1 can Swanson Beef Broth and 1 8 oz can Hunts Tomato Sauce for 40 minutes.
  3. Now add Dump 1. Cook until meat is tender.
  4. One half hour before turn in add Dump 2.
  5. Recipe by Glenn Dickey - 1997 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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