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"Cin-Chili" Chili Cindy Reed - Houston, Texas 1992 & 1993 Terlingua International Chili Championship Winner |
| Cindy Reed of Houston, Texas, made history by winning two consecutive
championship titles in 1992 and 1993 at the Terlingua International
Chili Championship. Cindy is the only person to hold this honor.
Cindy is actively involved in chili as a board member and spokesperson
for CASI. She enjoys traveling and meeting new people as she cooks her
winning recipe around the country. Step 1 2 lbs - beef chuck tender cut into 3/8" cubes 1 tsp - cooking oil 1 tbsp - dark chili powder 2 tsp - granulated garlic In a three quart heavy saucepan, add the above ingredients while browning the meat. Step 2 1 - 8 oz can of tomato sauce 1 - 14-1/2 oz can of beef broth 1 tsp - chicken bouillon granules 1 tsp - jalapeno powder 1 tbsp - onion powder 2 tsp - garlic powder 1/2 tsp - red pepper 1 tsp - white pepper 16 oz - spring water 1 tbsp - dark chili powder 2 - serrano peppers 1/2 tsp - salt Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers. Step 3 1 tbsp - paprika 1 pkg - Sazon seasoning (msg) 1 tsp - onion powder 1 tsp - garlic powder 1/2 tsp - white pepper 5 tbsp - medium and dark chili powders Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft. Step 4 2 tsp - cumin 1/8 tsp - salt Add above ingredients and simmer for 10 minutes. |
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