Chili

chili winnerI love a good Chili. When I lived in Ohio I took some good natured ribbing about being a Texan.. especially when I had a little fit over being  served chili with beans in it. I explained that chili should not contain beans and we went back and forth a bit about it for months. Then my church decided to have a fall chili contest to raise some money and I decided to show these Buckeyes what a good chili should be.

So I went looking for a great recipe and found this one. It won the Chili Cookoff in  1994 and is a great recipe. I made mine with deer meat, but I have made it with the chuck as well. It packs some heat but is not unbearable. It also stores well.. almost better after frozen and thawed. With winter moving in a hearty chili always hits the spot.

1994 Terlingua International Chili Chammpionship Winner

PART ONE

  • 3 lbs. chuck
  • 1 can beef broth
  • 1 can chicken broth
  • 1 can (8oz) tomato sauce
  • 1 Tbsp. granulated Onion
  • 2 tsp. beef bouillon
  • 3 Tbsp. chili powder
  • 1 tsp. chicken bouillon
  • 1/4 tsp. red pepper
  • 1 tsp. jalapeno powder

PART TWO

  • 1/4 tsp. black pepper
  • 1/2 tsp. onion powder
  • 2 tsp. granulated garlic
  • 1/4 tsp. white pepper
  • 1 Tbsp. ground cumin
  • 1/4 tsp. red pepper
  • 3 Tbsp. chili Powder

PART THREE

  • 2 Tbsp. Chili Powder
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper
  • 1/4 tsp. salt
  • 1/2 tsp. MSG

Instructions:

This recipe takes 3 hours to cook. Brown meat in small amount of oil or Crisco. Add tomato sauce and enough broth to cover meat. Bring to a boil, reduce heat to a simmer and add remainder of part one. Simmer until meat reaches the proper consistency. Turn off fire and LEAVE COVER ON until 45 min before turn in. Then turn on heat and return to a simmer.

At 30 min prior to turn in, the ingredients in part two, stirring well.

At 15 min prior to turn in the ingredients in part three, stirring well.

This recipe is for a chili cook off. I do everything continuously.. not turning the burner off and allowing it to set as stated in the first paragraph. After the meat gets cooked I move on to adding the part two ingredients. I allow it to simmer for about 15 minutes then add the last bunch of ingredients. The recipe is best when

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