Winning Cook-off Chili - Dallas News |

Winning Cook-off Chili

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Put 2 ½ lbs. coarse ground beef in a 4 quart pot - cook until no longer pink, then drain meat in a colander - wipe out the pot and put the cooked meat back in to the pot.

1 can  Beef Broth
½ can Chicken Broth
1 can Salt Free Tomato Sauce - 8 ounce
Float 2 Serrano Peppers
Bring to a boil and add the following.

First Spices - Bag # 1
2 tsp. Granulated Onion
½ tsp. Cayenne (40,000 heat units)
2 tsp. Beef Granules
1 tsp. Chicken Granules
1/8 tsp. Salt
1 Tbsp. Stockyards Special Chili Powder
2 Tbsp. New Mexico Mild Chili Powder
Cover and cook for 30 minutes
Remove both peppers squeeze one into the pot and discard.

Second Spices - Bag # 2
2 tsp. Ground Cumin
2 tsp. Granulated Garlic
2 Tbsp. San Antonio Original Chili Powder
1 Tbsp. Stockyards Special Chili Powder
¼ tsp. Attitude Adjusting Hot Stuff
1 Packet Sazon Goya - Coriander & Annatto
Adjust liquid with remainder of chicken broth
Cover and cook 30 minutes

Third Spices - Bag # 3
1 Tbsp. San Antonio Original Chili Powder
1 tsp. Ground Cumin
¼ tsp. Brown Sugar
Reduce heat to a slow boil
Cook 10 minutes

Note: It is recommended that the spices be mixed and maintained in zip lock bags for cooking.

The spices used in this recipe can be obtained from Mild Bills Spice Co.

Serves 6 hungry people

Recipe submitted by:
Doris Coats
Bottom of the Barrel Gang Chili Team
Terlingua International Chili Cook-off Champion

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