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 Glenn Dickey Championship Chili

    (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 your first dump of:
    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

    (4) - Cook until meat is tender.

    (5) - One half hour before turn in add second dump of:
    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

    Recipe by Glenn Dickey - 1997 Terlingua International Chili Championship


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