COMMENT:
Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning technique.
INGREDIENTS:
Meat and Liquids:
- 2 ½ pounds cubed chuck roast
- 1 - 2 (14 ½ ounce) cans Swanson beef broth
- 1 (8 ounce) can Hunt’s Tomato Sauce
First Seasonings:
- 2 tbsps paprika
- 1 tbsp beef bouillon crystals
- 1 tbsp Pendery’s Fort Worth light chili powder
- 1 tbsp granulated onion
- 1 tsp chicken bouillon crystals
- 1 tsp ground cayenne pepper
- ½ tsp jalapeno pepper powder
- ½ tsp salt
Second Seasonings:
- 2 tbsps Gebhardt’s chili powder
- 2 tbsps Pendery’s Fort Worth light chili powder
- 2 tbsps R.T. chili powder
- 1 tbsp ground cumin
- 1 tbsp powdered garlic
- ½ tsp white pepper
METHOD:
Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an 1-1 1/2 hours. One half hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve. |
