Championship Chili
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Horseshoe Chili

    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
    In a four-quart heavy saucepan, add the above ingredients while browning the
    meat.Step 3Add 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.

    Step 3
    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
    Combine spices then add mixture to pot. Drop in 1 beef and 1 chicken bullion
    Continue to simmer for 1 hour. Add spring water as needed.

    Step 4
    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
    Combine spices then 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.

    Recipe by Honey Jones - 2003 Terlingua International Chili Championship


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