Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chuck cubed,or chili grind
8 oz Tomato sauce
14 oz Beef broth
4 md Serranos, optional
1 ts Paprika
1 ts Cayenne pepper
2 tb Onion powder
1 tb Cumin
1 tb Garlic powder
1 ts White pepper
1 pk Sazon
5 tb Chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water,
tomato sauce and beef broth. Remove stems from serranos and make
small slit with knife and add. In a separate container, blend the
paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon
and chili powder. Add half of the spice mixture to the chili pot.
Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one
hour and save. Add remaining spice mixture. Cook 30 minutes or until
meat is tender. (Using chili grind meat will shorten cooking time.)
Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken
Strei

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