Chili

Chili Recipe

2 ½ lbs chuck tender coarse ground
1 can Beef broth
2 cans tomato sauce
32 oz. water

Spices:

Combine and divide into two equal parts:

3 Tbsp Ft Worth Light Chili powder – Pendery’s
3 Tbsp New Mexico Light Chili powder – Pendery’s
2 Tbsp Gebhart’s Chili powder
3 Tbsp ground cumin
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, tomato sauce, beef broth and ½ spices
• Cook for 1 ½ hours at a medium boil
• Add last ½ spices and continue boiling for 30 minutes
• Add salt to taste
• For hotter chili, add 1 tsp Temper Temper with 1^st spices

Spices from www.penderys.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 - https://www.penderys.com/
• Dr Hume's mix at Pendery’s – Root Canal Chili – at bottom of the page - https://www.penderys.com/terlingua-best-chile-recipe.html