© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: David Valega
International Chili Society World Champion 1990
3 pounds tender beef chuck
1 to 2 tablespoons Wesson oil
2 14 ½ ounce cans of beef broth
1 8 ounce can of Hunts tomato sauce
4 dashes of Tabasco sauce
1 ½ tablespoons onion powder
¾ teaspoon red pepper (cayenne)
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
¾ teaspoon garlic powder
1 ½ tablespoons cumin
¾ teaspoon white pepper
6 tablespoon Gebhardt chili powder
salt to taste
Brown meat in Wesson vegetable oil. Cover with 2 14 ½ ounce cans of beef broth. Stir in all the savory flavors of the Hunts tomato sauce and Tabasco Sauce and all the other ingredients of Part 1. Medium boil until the meat is tender, add water as needed.
30 minutes before youre going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve Worlds Championship Chili. As a precaution, make sure you have plenty of soothing Pepto-Bismol on hand.
Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises.....try to be modest.