Rick poston's chili

Yield: 1 servings

Measure Ingredient
1 tablespoon Crisco
2½ pounds Chuck Tender -- cut in
2 cans Swanson's Beef Broth
\N \N (14 1/2 Oz)
1 teaspoon Beef Bouillon Granules
1 tablespoon Chicken Bouillon Granules
1 teaspoon Pendery's El Rey Chili Pepper (see note)
½ teaspoon Pendery's 40 K Cayenne Pepper
½ teaspoon Sazon Goya
¼ teaspoon Ground White Pepper
¼ teaspoon Ground Black Pepper
½ teaspoon Sazon Goya
½ teaspoon Onion Powder
1 tablespoon Pendery's Original Chili Powder
⅜ teaspoon Salt
1½ teaspoon Ground Cumin 3/8\" cubes
4 teaspoons Pendery's High Color Paprika
5¾ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 can Tomato Sauce
3 \N Serrano Chili Pods, pierced
2 teaspoons Ground Cumin
1 teaspoon Garlic Powder
1 tablespoon Pendery's Original Chili Powder
2 tablespoons Gebhart's Chili Powder
2 teaspoons Ground Cumin
⅜ teaspoon Pendery's 60 K Cayenne Pepper
2 tablespoons Gebhart's Chili Powder
1½ teaspoon Gebhart's Chili Powder





The ingredient list and instructions are "specific". Rick notes that you should cook this by the "DUMPS". Makes just over 2 qts.

In a large heavy Dutch oven or kettle, heat the Crisco until sizzling.

Brown the meat cubes, stirring often. Pour off accumulated juices, and add the first DUMP. Cook the chili covered through all stages and DUMPS, and stir it frequently. (If additional liquid is needed during cooking, add more beef broth.)

Cook DUMP 1 for 1 hour. Squeeze the chili pod juices into the pot.

Discard the pods.

Add ingredients in DUMP 2 and cook for 1 hour 25 mins, then add DUMP 3 ingredients.

5 to 10 mins before presentation to judges or guests, add the KICKER ingredients. Stir well, dish up. Very, very rich.

NOTE: Pendery's does an extensive mail order business. Write Pendery's Inc., at 1221 Manufacturing, Dallas, Texas 75207-6505, or call 1-800-533-1870.

This prize winner comes from RED RIVER VALLEY FAIR of Paris Texas.

Fair Dates: Week before Labor Day, 6 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-28-95 (159) Fido: Cooking

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