Jim Hedrick - Roanoke, Virginia

 

1994 Terlingua International Chili Championship Winner

Part One:
3 lbs. chuck
1 can beef broth
1 can chicken broth
1 can (8oz) tomato sauce
1 Tbsp. granulated Onion
2 tsp. beef bouillon
3 Tbsp. chili powder
1 tsp. chicken bouillon
1/4 tsp. red pepper
1 tsp. jalapeno powder

Part Two:
1/4 tsp. black pepper
1/2 tsp. onion powder
2 tsp. granulated garlic
1/4 tsp. white pepper
1 Tbsp. ground cumin
1/4 tsp. red pepper
3 Tbsp. chili Powder

Part Three
2 Tbsp. Chili Powder
1 tsp. ground cumin
1/4 tsp. red pepper
1/4 tsp. salt
1/2 tsp. MSG

Instructions:

This recipe takes 3 hours to cook. Brown meat in small amount of oil or Crisco. Add tomato sauce and enough broth to cover meat. Bring to a boil, reduce heat to a simmer and add remainder of part one. Simmer until meat reaches the proper consistency. Turn off fire and LEAVE COVER ON until 45 min before turn in. Then turn on heat and return to a simmer.

At 30 min prior to turn in, the ingredients in part two, stirring well.

At 15 min prior to turn in the ingredients in part three, stirring well.