Champion hoot owl chili
6 servings
Ingredients
| Quantity | 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 |
Directions
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