"Bess's Best" Chili

Dixie Johnson - Lamar, Missouri

 

2000 Terlingua International Chili Championship Winner

I am Dixie Johnson, and along with my husband Junior live in Lamar a small town of 5500 people located in the very Southwest part of the State of Missouri. In 1994 I retired from The United States Department of Agriculture working 36 years for Agriculture Stabilization & Conservation Service.

Lamar is the Birthplace of Former President Harry S Truman / with Junior calling his Chili "Ole Harry T's" .......with us living on Truman Avenue, and 5 Blocks from the Birthplace I chose to name my Chili after Former First Lady Bess Truman .........calling it "Bess's Best Chili".

After watching Junior cook for 2 years, my interest in Chili had grown and I wanted to get involved, in 1986 I joined CASI and in 1987 was one of the Co-Founders of the Mo/Kan Chili Pod. I believe in CASI and try to support it in every way I can.

We have attended Terlingua every year since 1986, and only missed 2 Great Peppers Meetings since 1987. Chili has taken me to 10 states and Washington D.C.. I am the past winner of several State Titles but I have also left many cook-offs in 14 years with nothing, Never Give Up On Your Chili!

The friends and memories I have made and accumulated over the years associated with Chili ......No Amount of Money on this Earth could replace.

Dixie Johnson Mo/Kan Chili Pod Lamar, Missouri

Dixie's Championship Recipe

Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco

Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin

Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:

3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder

Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:

1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin

Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.

Gunpowder Spices - 1-800-PEPPERS - Website: BIGBRUCE.COM
Pendery's Spices - 1-800-533-1870 - Website: PENDERYS.COM