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Pedernales River Rat Chili

    2 lbs - "Chili Grind" Beef Chuck Roast
    1 tbs - Bacon Grease

    Bag #1
    3 tbs - Chili Powder
    1 tsp - Garlic Powder
    2 tsp - Onion Powder
    1/2 tsp - Black Pepper
    1/2 tsp - Salt
    1/2 tsp - Cayenne Pepper

    Bag #2
    3 tbs - Chili Powder
    1 tbs - Cumin
    2 tsp - Garlic Powder
    1/4 tsp - White Pepper
    1/2 tsp - Oregano Powder
    Pinch - Basil
    1/2 tsp - MSG (Optional)

    Other Ingredients
    1 can (14-1/2 oz) Swanson Chicken Broth
    1 can (14-1/2 oz) Swanson Beef Broth
    1 can (8 oz) Hunts "No Salt Added" Tomato Sauce
    1 Knorr Beef Bullion Cube
    1/2 tsp - Light Brown Sugar

    Heat Bacon Grease in cooking pot until very hot (smoking)
    Add "Room Temperature" meat, grey until it starts to make it's own juice
    Stir continuously, add both cans of broth, and 1/2 of Bag #1
    Cook covered at a medium boil for 45 minutes
    Uncover and stir every 10 minutes
    Add water as needed
    After 45 minutes, add the rest of Bag #1
    Add tomato sauce is tender, and add Bag #2
    Add 1 beef bullion cube
    Add 1/2 tsp light brown sugar

    Use the following to season to taste:
    Salt
    Cayenne Pepper - for hot front taste
    White Pepper - for hot front taste
    Brown Sugar - for a sweeter taste

    Recipe by Lynn Hejtmancik - 1988 Terlingua International Chili Championship 


  

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