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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is the 2006 winner of the Terlingua International Chili Championship. After trying this, I will NEVER use canned, frozen or a chili mix again. I have changed it slightly due to availability of ingredients. If you like chili, you will love this recipe. Ingredients:
2 lbs extra lean ground beef, very lean |
1 (14 1/2 ounce) can beef broth |
1 (8 ounce) can tomato sauce |
1 tablespoon onion powder, rounded |
2 teaspoons garlic powder |
6 1/2 tablespoons chili powder |
3 teaspoons cumin |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 beef bouillon cube |
1/2 chicken bouillon cube |
1/4 teaspoon brown sugar |
1 tablespoon adobo sauce |
1 jalapeno pepper, whole |
1 serrano pepper, whole |
Directions:
1. Make 3 seasoning packets, as follows:.
2. Packet #1: mix together 1 tablespoon onion powder, 2 teaspoons of garlic powder and 1 tablespoon of chili powder.
3. Packet #2: mix together 5 tablespoons of chili power, 2 teaspoons of cumin, black pepper, cayenne pepper, beef bullion and chicken bullion, brown sugar and adobo sauce.
4. Packet #3: mix together 2 teaspoons chili powder, 1 tsp cumin and salt.
5. In a 4-quart pot, brown the ground beef. After browning, drain the meat. Add back to pot along with 1 can of beef broth and the tomato sauce. Place 1 jalapeno pepper and 1 serrano pepper in the pot. Bring mixture to a boil and add packet #1.
6. Cover and simmer on medium-low heat for 1 hour. Remove peppers, squeeze juice into separate container and set aside. Replace lid and continue simmering meat mixture for another 15 minutes. Add packet #2.
7. Simmer, covered, for 30 minutes. Add the juice from the peppers and packet #3.
8. Cover and simmer for another 15-20 minutes.
9. Serve with chopped onions and grated cheese.
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