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High Octane Chili

    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

    In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce.
    Combine remaining ingredients and add to beef mixture. Bring to a boil;
    reduce heat, cover and simmer one (1) hour.

    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

    Combine spices and add to chili. Simmer 45 minutes to 1 hour.


    Step Three
    3 tbsp - Chili Powder
    1 tsp - Ground Cumin
    1/2 tsp - Red Pepper

    Combine spices and add to chili. Simmer 30 minutes and serve.

    Makes 8 servings

    Recipe by Jerry Hunt - 1990 Terlingua International Chili Championship

   
 


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