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Lady Bug Chili

    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
    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

    Packet #1:
    1 Tbsp onion powder (rounded)
    2 tsp. garlic powder
    1 Tbsp Mexene Chili Powder

    Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice
    and set aside. Replace lid and continue medium boil for additional 15 minutes
    and then add Packet #2.

    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 pk Sazon Goya

    Continue boiling with lid on for 30 minutes. Then, add juice from peppers and
    Packet #3.

    Packet #3:
    2 tsp Mexene Chili Powder
    1 tsp cumin
    ½ tsp salt

    Leave covered and simmer for additional 15 minutes and serve.

    Recipe by Dana Plocheck - 2006 Terlingua International Chili Championship


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