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High Octane Chili


INGREDIENTS
  1. Step One
    3 lbs - Chili Grind Ground Meat
    1 can - (10-1/2 oz) beef broth
    1 can - (8 oz) tomato sauce
    4 tbsp - Onion Flakes
    2 tsp - Beef Flavored Base or Instant Bouillon
    1 tsp - Chicken Flavored Base or Instant Bouillon
    1 tsp - Garlic Powder
    2 tbsp - Chili Powder
    2 tsp - Hot Pepper Sauce
  2. Step Two
    1/2 tsp - Black Pepper
    1/2 tsp - Onion Powder
    1/2 tsp - Garlic Powder
    1/2 tsp - White Pepper
    1 tbsp - Ground Cumin
    1 tbsp - Paprika
    4 tbsp - Chili Powder
    1/2 tsp - Red Pepper
    Step Three
    3 tbsp - Chili Powder
    1 tsp - Ground Cumin
    1/2 tsp - Red Pepper
DIRECTIONS
  1. In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients (step 1) and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour.
  2. Combine spices (step 2) and add to chili. Simmer 45 minutes to 1 hour.
  3. Combine spices (step 3) and add to chili. Simmer 30 minutes and serve.
  4. Makes 8 servings
  5. Recipe by Jerry Hunt - 1990 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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