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Out O Site Chili, Too

    Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco

    Add
    1 Can - Swansons Beef Broth
    1/2 Can - Swansons Chicken Broth
    1 - 8 oz Can - Hunts Tomato Sauce
    Float 2 Serano Peppers
    Bring to a boil and add the following:

    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
    Cover and cook 1 hour - squeeze peppers and discard pulp

    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
    Adjust liquid with remainder of chicken broth, if necessary
    Cover and cook 30 minutes

    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
    Reduce heat to a slow boil
    Cook 10 minutes
    Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste


    Recipe by Bob Coats - 1999 Terlingua International Chili Championship


  

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