Glen's championship chili

Yield: 1 servings

Measure Ingredient
2½ pounds Chuck roast; cubed
1 can (14 oz) Swanson beef broth
1 can (8 ounce) Hunt's tomato sauce
2 tablespoons Paprika
1 tablespoon Beef bouillon crystals
1 tablespoon Pendery's Fort Worth light chili po
1 tablespoon Onion; granulated
1 teaspoon Chicken bouillon crystals
1 teaspoon Ground cayenne pepper
½ teaspoon Jalapeno pepper powder
½ teaspoon Salt
2 tablespoons Gebhardt's chili powder
2 tablespoons Pendery's Fort Worth light chili po
2 tablespoons R.T. chili powder
1 tablespoon Ground cumin
1 tablespoon Powdered garlic
½ teaspoon White pepper



Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning techinque.

Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize the meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve.

Posted to bbq-digest by "Harry Jones" <hajones@...> on Jan 6, 1999, converted by MM_Buster v2.0l.

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