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"Sierra" Chili Colleen Wallace Dallas, Texas 1995 Terlingua International Chili Championship Winner |
| Colleen lives in Dallas with her family.
She took up chili cooking as a hobby that had a purpose, supporting charities, a good excuse to go to some interesting places and enjoy the camaraderie of fellow cooks while helping those in need.
She supports this habit by working as a physical therapist at Presbyterian Hospital in Dallas. Meat - 2-1/2 pounds of chuck mock tender cubed or chili grind. (1) - Brown in 1/2 teaspoon Crisco with seasoned salt. (2) - Add 1 can Swanson Beef Broth, 1 8 oz tomato sauce and water to cover meat plus 1 inch (add water as needed). (3) - Low boil for 1/2 hour and add: 1 tbsp - Terlingua Won Chili Powder 1 tbsp - Granulated Onion 1 tsp - Granulated Garlic 1/2 tsp - Cayenne Pepper 1/4 tsp - Ground Jalapeno Pepper 1 tsp - Beef Bouillon Granules 1 tsp - Chicken Bouillon Granules 1/2 tsp - Salt (4) - Slow bubble for about one hour or until meat is tender and add: 4 tsp - Cumin 1 tsp - Granulated Garlic 1/4 tsp - Black Pepper 1 package - Sazon Goya 6 tbsp - Colleen Wallace Chili Powder 1/4 tsp - Brown Sugar (5) - Slow bubble for 45 minutes |
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