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Glenn Dickey Arlington, Texas 1997 Terlingua International Chili Championship Winner |
| (1) - Brown 2-1/2 pounds of mock tender, cubed, and then drain. (2) - Simmer meat in 1 can Swanson Beef Broth and 1 8 oz can Hunts Tomato Sauce for 40 minutes. (3) - Now add your first dump of: 1 tbsp - Beef Bouillon Crystals 1 tsp - Chicken Bouillon Crystals 1 tsp - Cayenne Pepper 1 tbsp - Granulated Onion 2 tbsp - Paprika 1 tbsp - Fort Worth Light Chili Powder 1/2 tsp - Jalapeno Powder 1/2 tsp - Salt (4) - Cook until meat is tender. (5) - One half hour before turn in add second dump of: 2 tbsp - Genhardts Chili Powder 2 tbsp - Fort Worth Light Chili Powder 2 tbsp - R.T. Chili Powder 1/2 tsp - White Pepper 1 tbsp - Cumin 1 tbsp - Powdered Garlic |
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