Doris Coats - Irving, Texas

 

1991 Terlingua International Chili Championship Winner

Step One
2-1/2 lbs - Chili Grind Ground Meat or Small Beef Cubes
1 tsp - Shortening
1 can - (14-1/2 oz) Beef Broth
1 can - (8 oz) Tomato Sauce
2 tsp - Onion Powder
2 tsp - Garlic Powder
1 tsp - Beef Flavored Base or Instant Bouillon
1 tsp - Chicken Flavored Base or Instant Bouillon
1 cup - Water

In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour.

Step Two
2 tsp - Ground Cumin
1/4 tsp - White Pepper
1/2 tsp - Ground Red Pepper
1/2 tsp - Salt
1/2 tsp - McCormick "Season All" Seasoned Salt
1/2 tsp - Onion Powder
2 tbsp - McCormick Mexican Hot Chili Powder
2 tbsp - McCormick Texas Style Chili Powder

Combine spices and add to chili. Cover and simmer 45 minutes. Add water if the chili gets too thick.

Step Three
1/4 tsp - Ground Red Pepper
1/4 tsp - Salt
2 tsp - Paprika
1 tsp - Ground Cumin
1 tbsp - Chili Powder

Combine spices and add to chili. Cover and simmer 30 minutes. Makes 6 servings.