Barbara Britton - Mesquite, Texas

 

1989 Terlingua International Chili Championship Winner

Step One
2-1/2 lbs - beef chuck/mock tender or round steak cut in 1/4" cubes
1 tsp - shortening
1 can - (8 oz) No Salt Added Tomato Sauce
1 can - (14-1/2 oz) beef broth
2 tbsp - Texas Style Chili Powder
1 tbsp - Onion Powder
1/2 tsp - Ground Red Pepper
2 tsp - Beef Flavored Base or Instant Bouillon
1 tsp - Chicken Flavored Base or Instant Bouillon
1/2 tsp - Salt
1 tbsp - Chili Powder

In a 5 quart Dutch oven, brown beefin shortening (do not drain). Add tomato sauce, beef broth, 2-1/4 cups water. Combine seasonings above and add to beef mixture. Bring to a boil; reduce heat and simmer 1-3/4 hours. You may need to add additional water if chili gets too thick.

Step Two
1 tbsp - Ground Cumin
2 tsp - Garlic Powder
3 tbsp - Texas Style Chili Powder
1/4 tsp - Ground Black Pepper

Combine spices and add to chili. Cover and simmer 30 minutes.

Step Three
1/2 tsp - Salt
1/8 tsp - Ground Red Pepper
1 tbsp - Chili Powder
1 tsp - Ground Cumin
1/2 tsp - Onion Powder

Combine spices and add to chili. Cover and simmer 15 minutes. Makes 6 servings.