Champion hoot owl chili

Yield: 6 servings

Measure Ingredient
2 pounds Chuck cubed,or chili grind
8 ounces Tomato sauce
14 ounces Beef broth
4 mediums Serranos, optional
1 teaspoon Paprika
1 teaspoon Cayenne pepper
2 tablespoons Onion powder
1 tablespoon Cumin
1 tablespoon Garlic powder
1 teaspoon White pepper
1 pack Sazon
5 tablespoons Chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot.

Simmer chili, covered, 1½ to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Source: Maxine Reed 1988 Original Terlingua International Frank X.

Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken Strei

Submitted By KEN STREI On 10-19-94

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