Jerry Hunt - Shreveport, Louisiana

 

1990 Terlingua International Chili Championship Winner

Step One
3 lbs - Chili Grind Ground Meat
1 can - (10-1/2 oz) beef broth
1 can - (8 oz) tomato sauce
4 tbsp - Onion Flakes
2 tsp - Beef Flavored Base or Instant Bouillon
1 tsp - Chicken Flavored Base or Instant Bouillon
1 tsp - Garlic Powder
2 tbsp - Chili Powder
2 tsp - Hot Pepper Sauce

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
1/2 tsp - Black Pepper
1/2 tsp - Onion Powder
1/2 tsp - Garlic Powder
1/2 tsp - White Pepper
1 tbsp - Ground Cumin
1 tbsp - Paprika
4 tbsp - Chili Powder
1/2 tsp - Red Pepper

Combine spices and add to chili. Simmer 45 minutes to 1 hour.

Step Three
3 tbsp - Chili Powder
1 tsp - Ground Cumin
1/2 tsp - Red Pepper

Combine spices and add to chili. Simmer 30 minutes and serve. Makes 8 servings.