Glenn Dickey - Arlington, Texas

 

1997 Terlingua International Chili Championship Winner

(1) - Brown 2-1/2 pounds of mock tender, cubed, and then drain.

(2) - Simmer meat in 1 can Swanson Beef Broth and 1 8 oz can Hunts Tomato Sauce for 40 minutes.

(3) - Now add your first dump of:
1 tbsp - Beef Bouillon Crystals
1 tsp - Chicken Bouillon Crystals
1 tsp - Cayenne Pepper
1 tbsp - Granulated Onion
2 tbsp - Paprika
1 tbsp - Fort Worth Light Chili Powder
1/2 tsp - Jalapeno Powder
1/2 tsp - Salt

(4) - Cook until meat is tender.

(5) - One half hour before turn in add second dump of:
2 tbsp - Genhardts Chili Powder
2 tbsp - Fort Worth Light Chili Powder
2 tbsp - R.T. Chili Powder
1/2 tsp - White Pepper
1 tbsp - Cumin
1 tbsp - Powdered Garlic