| About Us |
| Scholarship Program |
| Members |
| Resource Center |
| CASI Board |
| Sponsors |
| Recipes |
| Upcoming Cookoffs |
| Home |
"High Octane" Chili Jerry Hunt - Shreveport, Louisiana 1990 Terlingua International Chili Championship Winner |
|
| Step One 3 lbs - Chili Grind Ground Meat 1 can - (10-1/2 oz) beef broth 1 can - (8 oz) tomato sauce 4 tbsp - Onion Flakes 2 tsp - Beef Flavored Base or Instant Bouillon 1 tsp - Chicken Flavored Base or Instant Bouillon 1 tsp - Garlic Powder 2 tbsp - Chili Powder 2 tsp - Hot Pepper Sauce In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour. Step Two 1/2 tsp - Black Pepper 1/2 tsp - Onion Powder 1/2 tsp - Garlic Powder 1/2 tsp - White Pepper 1 tbsp - Ground Cumin 1 tbsp - Paprika 4 tbsp - Chili Powder 1/2 tsp - Red Pepper Combine spices and add to chili. Simmer 45 minutes to 1 hour. Step Three 3 tbsp - Chili Powder 1 tsp - Ground Cumin 1/2 tsp - Red Pepper Combine spices and add to chili. Simmer 30 minutes and serve. Makes 8 servings. |
|