Out O Site Chili, Too

  1. 1 Can - Swanson's Beef Broth
    1/2 Can - Swanson's Chicken Broth
    1 - 8 oz Can - Hunts Tomato Sauce
    Float 2 Serano Peppers
    First Spices
    2 TSP Granulated Onion
    1/2 TSP Cayenne
    2 TSP Wylers Beef Granules
    1/4 TSP Salt
    2 TSP Wylers Chicken Granules
    1 TBSP Pendery's Fort Worth Light Chili Powder
    2 TBSP Gunpowder Foods Texas Red Chili Powder
  2. Second Spices
    2 TSP Pendery's Ground Cumin
    2 TSP Granulated Garlic
    1/4 TSP Gunpowder Foods Hot Stuff
    2 TBSP Gebhardt Chili Powder
    1 TBSP Pendery's Fort Worth Light Chili Powder
    1 Packet Sazon Goya
    Third Spices
    1 TBSP Gebhardt Chili Powder
    1 TSP Pendery's Ground Cumin
    1/4 TSP Granulated Garlic
    1/4 TSP Cayenne
    1/4 TSP Brown Sugar
  1. Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco. Add Swanson's Beef Broth, Swanson's Chicken Broth, Hunts Tomato Sauce. Float 2 Serano Peppers. Bring to a boil and add the First Spices. Cover and cook 1 hour - squeeze peppers and discard pulp
  2. Add Second Spices. Adjust liquid with remainder of chicken broth, if necessary Cover and cook 30 minutes.
  3. Reduce heat to a slow boil. Add Third Spices and cook 10 minutes. Adjust to taste.
  4. Recipe by Bob Coats - 1999 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