Colleen Wallace - Dallas, Texas

 

1995 Terlingua International Chili Championship Winner

Colleen lives in Dallas with her family. She took up chili cooking as a hobby that had a purpose, supporting charities, a good excuse to go to some interesting places and enjoy the camaraderie of fellow cooks while helping those in need. She supports this habit by working as a physical therapist at Presbyterian Hospital in Dallas

Meat - 2-1/2 pounds of chuck mock tender cubed or chili grind.

(1) - Brown in 1/2 teaspoon Crisco with seasoned salt.

(2) - Add 1 can Swanson Beef Broth, 1 8 oz tomato sauce and water to cover meat plus 1 inch (add water as needed).

(3) - Low boil for 1/2 hour and add:
1 tbsp - Terlingua Won Chili Powder
1 tbsp - Granulated Onion
1 tsp - Granulated Garlic
1/2 tsp - Cayenne Pepper
1/4 tsp - Ground Jalapeno Pepper
1 tsp - Beef Bouillon Granules
1 tsp - Chicken Bouillon Granules
1/2 tsp - Salt

(4) - Slow bubble for about one hour or until meat is tender and add:
4 tsp - Cumin
1 tsp - Granulated Garlic
1/4 tsp - Black Pepper
1 package - Sazon Goya
6 tbsp - Colleen Wallace Chili Powder
1/4 tsp - Brown Sugar

(5) - Slow bubble for 45 minutes

Call Pendery's at 1-800-533-1870 to order some of my special chili powder. Ask for "Colleen Wallace Chili Powder".