"Pat Pilchiek's" Chili

Pat Pilchiek

 Bluffton, Texas

 

2002 Terlingua International Chili Championship Winner

Pat Pilchiek's 2002 TICC Winning Recipe
Gray 2 lbs. of meat in 1 Tbsp. Crisco in a med-large Sauce Pan.

Add:
1 can beef broth
1/2 can chicken broth
1 - 8oz. can tomato sauce
float 2 Serrano peppers

Bring to a boil.

Add:
2 tsp. granulated onion
1/2 tsp. cayenne
2 tsp. beef granules
1/4 tsp. salt
2 tsp. chicken granules
1 Tbsp. Cowtown Light Chili Powder
1 Tbsp. S A Dark Chili Powder
1 Tbsp. R. T. Original Chili Powder

Cover and cook at a medium boil for 1 hour.
Squeeze peppers and discard pulp

Add:
2 tsp. cumin
2 tsp. granulated garlic
1/4 tsp. green Jalapeno Powder
2 Tbsp. Gebhardt Chili Powder
1 Tbsp. Cowtown Light Chili Powder
1 packet Sazon Goya

Add liquid using remainder of chicken broth if necessary.
Cover and cook for 30 minutes.

Add:
1 Tbsp. Gebhardt Chili Powder
1 tsp. cumin
1/4 tsp. granulated garlic
1/4 tsp. cayenne
1/4 tsp. brown sugar

Reduce heat to a slow boil. Cook for 10 minutes.
Adjust with salt, cayenne and Gebhardt Chili Powder to taste.