Roger Foltz's Championship Chili

  1. 1st Dump
    1 T Paprika
    1 T Garlic Powder
    1 T Onion Powder
    1 T Beef Bullion
    1 T Chicken Bullion
    2nd Dump
    ½ t Salt
    ¼ t Jalapeno powder
    ½ t Brown Sugar
    1 Packet Sazon Goya
  2. 3rd Dump
    1 T Paprika
    1/8 t Ancho Powder
    1/8 t Habanero Powder
    1 T Light Chili Powder
    ¼ t White Pepper
    1/8 t Red Pepper
    2 T Dark Chili Powder
    4th Dump
    2 T Dark Chili Powder
    1 t Paprika
    1 T Light Chili Powder
    1 T Cumin
    ¼ Brown Sugar
    1 t MSG
  1. Brown 2 ½ lbs of meat in 1 T of Crisco, drain. Return meat to chili pot and add 1 Can Beef Broth and 1 Can Chicken Broth (Only add chicken broth as needed, you may substitute water). Bring to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for cut meat, less for grind.
  2. Add 2nd dump, cook for 30 minutes.
  3. Add 3rd dump, cook for 10 minutes and turn off.
  4. 30 minutes before turn in reheat chili. 10 minutes before turn in, add 4th dump. Adjust for salt and heat as necessary.
  5. Recipe by Roger Foltz - 2004 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