Winning Chili Recipe

Step 1

2 lbs - beef chuck tender cut into 3/8" cubes

1 tsp - cooking oil

1 tbsp - dark chili powder

2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2

1 - 8 oz can of tomato sauce

1 - 14-1/2 oz can of beef broth

1 tsp - chicken bouillon granules

1 tsp - jalapeno powder

1 tbsp - onion powder

2 tsp - garlic powder

1/2 tsp - red pepper

1 tsp - white pepper

16 oz - spring water

1 tbsp - dark chili powder

2 - serrano peppers

1/2 tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.

Step 3

1 tbsp - paprika

1 pkg - Sazon seasoning (msg)

1 tsp - onion powder

1 tsp - garlic powder

1/2 tsp - white pepper

5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4

2 tsp - cumin

1/8 tsp - salt

Add above ingredients and simmer for 10 minutes.

Chili Recipe from the only 2 time

Terlingua International Chili Championship Winner

Cindy Reed – Houston, TX