Cookoff chili terlingue international

Yield: 6 servings

Measure Ingredient
3 pounds Lean beef; chuck tender
\N \N Cut into quarter-inch cubes
2 tablespoons Onion powder
1 teaspoon Garlic powder
2 \N 8 oz cans tomato sauce
2 tablespoons Chili powder
\N \N Mix together the following:
4 tablespoons Chili powder
2 tablespoons Ground cumin
1 tablespoon Paprika
¼ teaspoon Ground oregano
½ teaspoon Red (cayenne) pepper
½ teaspoon Onion powder
1 tablespoon Garlic powder
½ teaspoon Salt
1 teaspoon MSG


Sear meat in large, heavypot. Add onion powder and garlic powder, tomato sauce and one-half mixed seasonings. Add water or beef broth to just cover meat. Stir and cook two to three hours until meat is nearly tender. About half an hour before completion, add remaining spices and continue cooking until meat is done. Add more salt if needed. During cooking add additional water and/or beef broth to keep meat covered with gravy of a nice consistency (not too thick or thin). This recipe can be made hotter or milder by increasing or decreasing the red and white peppers. Just before turn-in, check the salt and the hotness of the chili and add red pepper, salt or a little sugar if the chili is bitter. This is a good basic recipe but you must make it your own by adding or changing amounts and ingredients. Work with this recipe and it should do well by you. Yes I have qualified for Terlingua this year.

This is a recipe writen by Judie King of San Antonio, a very fine chili cook and a constant winner.

formatted for MM by Norma Wrenn npxr56b

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