Lady Bug Chili

  1. Packet #1:
    1 Tbsp onion powder (rounded)
    1 Tbsp Mexene Chili Powder
    2 tsp. garlic powder
    Packet #2:
    2-1/2 Tbsp light chili powder
    2-1/2 Tbsp dark chili powder
    2 tsp cumin
    ¼ tsp black pepper
    ¼ tsp white pepper
    ¼ tsp cayenne pepper
    ½ cube Knorr’s beef bullion
    ½ cube Knorr’s chicken bullion
    ¼ tsp brown sugar
    1 pkg. Sazon Goya
  2. Packet #3:
    2 tsp Mexene Chili Powder
    1 tsp cumin
    ½ tsp salt
  1. In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add: 1 can (14-1/2 oz) Swanson beef broth and 1 can (8 oz) Hunt’s no-salt tomato sauce. Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1
  2. Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside.
  3. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.
  4. Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.
  5. Leave covered and simmer for additional 15 minutes and serve.
  6. Recipe by Dana Plocheck - 2006 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