Recipe of the Week


Prep Time: 3 Hours
Yields: 8 Servings

Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe.

2½ pounds cubed chuck roast
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
2 (14½-ounce) cans beef broth
1 (8-ounce) can tomato sauce
2 tbsps paprika
1 tbsp beef bouillon crystals
1 tsp chicken bouillon crystals
3 tbsps Penderys’ Fort Worth light chili powder
1 tbsp granulated onion
1 tsp ground cayenne pepper
½ tsp jalapeno pepper powder
2 tbsps Gebhardt’s chili powder
2 tbsps R. T. Chili powder
1 tbsp ground cumin
3 tbsps granulated garlic

Season beef with salt, pepper and granulated garlic. In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add chuck roast and cook until browned on all sides. Drain excess fat then add beef broth and tomato sauce. Bring to simmer and cook 40 minutes, stirring occasionally. Add paprika, bouillon crystals, Pendery’s chili powder, granulated onion, cayenne and jalapeno powder, stirring well into liquid. Cover and continue cooking over medium heat until meat is fork tender. Add remaining ingredients and stir. Simmer 30 minutes then adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot with crackers or toasted French bread.

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