1984 Texas State Men's Chili Cookoff
3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons bouillon, Beef granules
1 teaspoon bouillon, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons MSG
6 tablespoons chili powder
1 split jalapeno chili pepper
- Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, bouillon granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so.
- Add cumin, garlic powder, MSG, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender.
- Remove cheese cloth sack with jalapeno pepper and serve.
- Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you.
- Makes 6 servings
- Recipe by Jack Garrens