Horseshoe Chili

  1. Step 1
    2-½ lbs. lean coarse ground beef or chuck tender cut into 3/8-inch cubes
    1 tbsp. cooking oil
    1 tsp. season salt
    Step 2
    1 tbsp. Mexene chili powder
    1-½ tbsp. onion granules
    1 tbsp. paprika
    2 tsp. garlic granules
    ½ tsp. salt
    ¼ tsp. black pepper
    ¼ tsp. cayenne
  2. Step 3
    5 tbsp. Mexene chili powder
    3 tsp. cumin
    1-½ tsp. garlic granules
    ¼ tsp. dark brown sugar
    1 package Sazon Goya or ½ tsp. MSG (optional)
    1 tsp. “Original” Louisiana Hot Sauce
  1. In a four-quart heavy saucepan, add the ingredients from Step 1 while browning the meat.
  2. Add one 8 oz. can of tomato sauce and one 14-½ oz. can of beef broth then bring to a boil, reduce heat and simmer for ½ hour.
  3. Combine spices from Step 2 and add mixture to pot. Drop in 1 beef and 1 chicken bullion cube. Continue to simmer for 1 hour. Add spring water as needed.
  4. Combine spices from Step 3 and add mixture to pot, simmer chili for ½ hour adding spring water as needed to desired consistency. Add salt to taste and extra dashes of “Original” Louisiana Hot Sauce for additional heat.
  5. Recipe by Honey Jones - 2003 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