Chili
Chili Recipe
2 ½ lbs chuck tender coarse ground
1 can Beef broth
1 can chicken broth
2 cans tomato sauce
16 oz. water
Spices:
Combine and divide into two equal parts:
3 Tbsp Cowtown Light Chili powder – Mild Bill’s
3 Tbsp New Mexico Mild Chili powder – Mild Bill’s
2 Tbsp San Antonio Original Chili powder – Mild Bill’s
3 Tbsp ground cumin – Mild Bill’s
3 Tbsp minced onion
4 tsp garlic powder
2 pkgs Sazon Goya
1 tsp Season salt
1 tsp brown sugar
- Brown meat and drain 90% grease
- Add water, chicken broth, beef broth and ½ spices
- Cook for 75 minutes at a medium boil
- Add last ½ spices, tomato sauce and continue boiling for 45 minutes
- Add salt to taste
- For hotter chili, add 1 tsp Attitude Adjusting Hot Stuff – Mild Bill’s - with 1st spices
Spices from www.mildbillsspices.com






Chili Links:
- The Original Terlingua International Championship Chili Cookoff - https://www.abowlofred.com/
- Chili Appreciation Society International - https://www.chili.org/
- International Chili Society - https://www.chilicookoff.com/
- Mild Bill’s Spices - https://www.mildbillsspices.com/
- Dr. Hume's mix at Mild Bill's Spices - https://mildbillsspices.com/products/ted-hume-root-canal-chili-2003-and-2012-oticc-champion
- Pendery’s Spices
- Dr Hume's mix at Pendery’s – Root Canal Chili – at bottom of the page - https://www.penderys.com/terlingua-best-chile-recipe.html