Chili Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Out O Site Chili, Too (1999 Casi Terlingua International Chili Champion)

Recipe from: Bob Coats

2 ½ pounds chubed beef chuck tender, browned in 1 tablespoon Crisco

Add:

1 can Swanson's beef broth
½ can Swanson's chicken broth
1 8 ounce can Hunt's tomato sauce
2 serrano peppers, float

Bring to a boil and add the following:

First Spices
2 teaspoon Pendery's granulated onion
½ teaspoon Pendery's cayenne
2 teaspoon Wylers beef granules
¼ teaspoon salt
2 teaspoon Wylers chicken granules
1 tablespoon Pendry's Fort Worth Light chili powder
2 tablespoon Gunpowder Foods Texas Red Chili Pepper

Cover and cook one hour; squeeze peppers and discard pulp.

Second Spices
2 teaspoon Pendery's ground cumin
2 teaspoon Pendery's granulated garlic
¼ teaspoon Gunpowder Foods Hot Stuff
1 tablespoon Gebhardt chili powder
1 packet Sazon Goya

Adjust liquid level with remainder of chicken stock and cook 30 minutes.

Third Spices
1 tablespoon Gebhardt chili powder
1 teaspoon Pendery's ground cumin
¼ teaspoon Pendery's granulated onion
¼ teaspoon Pendery's granulated garlic
⅛ teaspoon Pendery's cayenne
¼ teaspoon brown sugar

Reduce heat to a slow boil. Cook ten minutes. Adjust salt, cayenne, and Gebhardt chili powder to taste.

Note:
Gunpowder spices are available at 1-800-PEPPERS, or Gunpowder Foods

Pendery's spices are available at 1-800-533-1870, or Pendery's Inc.