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Yahoo Chili

    Step One
    2-1/2 lbs - beef chuck/mock tender or round steak cut in 1/4" cubes
    1 tsp - shortening
    1 can - (8 oz) No Salt Added Tomato Sauce
    1 can - (14-1/2 oz) beef broth
    2 tbsp - Texas Style Chili Powder
    1 tbsp - Onion Powder
    1/2 tsp - Ground Red Pepper
    2 tsp - Beef Flavored Base or Instant Bouillon
    1 tsp - Chicken Flavored Base or Instant Bouillon
    1/2 tsp - Salt
    1 tbsp - Chili Powder

    In a 5 quart Dutch oven, brown beefin shortening (do not drain). Add tomato
    sauce, beef broth, 2-1/4 cups water. Combine seasonings above and add to
    beef mixture. Bring to a boil; reduce heat and simmer 1-3/4 hours. You may
    need to add additional water if chili gets too thick.

    Step Two
    1 tbsp - Ground Cumin
    2 tsp - Garlic Powder
    3 tbsp - Texas Style Chili Powder
    1/4 tsp - Ground Black Pepper

    Combine spices and add to chili. Cover and simmer 30 minutes.

    Step Three
    1/2 tsp - Salt
    1/8 tsp - Ground Red Pepper
    1 tbsp - Chili Powder
    1 tsp - Ground Cumin
    1/2 tsp - Onion Powder

    Combine spices and add to chili. Cover and simmer 15 minutes.

    Makes 6 servings

    Recipe by Barbara Britton -  1989 Terlingua International Chili Championship


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