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Susan Dean Chili Recipe 2008 winner
Step 1 - Combine 3 TB San Antonio Original Chili Power and 2 TB Mexene Chili Powder to create Susan’s chili powder blend.
Step 2 – Brown 2 pounds of coarse-ground beef. Cover with liquid and boil for 20 minutes.
Step 3 – Add the following and simmer for one hour
One can 14 ½ Swanson beef broth
1 - 8 oz can Hunt’s no-salt tomato sauce
1 cube Knorr’s beef bullion
1 cube Knorr’s chicken bullion
3 TB Susan’s chili powder blend
1 TB granulated onion
1 TB paprika
1 pk Sazon Goya
Step 4 – Add the following and simmer for thirty minutes
2 TB Susan’s chili powder blend
1 tsp granulated garlic
1 TB cumin
Step 5 – Adjust heat with Louisiana “Original” Hot Sauce
Deb’s Hot Rod Chili
Debbie Ashman, 2007 Terlingua International Chili Champion
2 lbs. of coarsely ground meat
1 8 oz. can of “El Pato” tomato sauce
1 15 oz. can of beef broth
Mix the following spices for dump 1
1 Tbsp onion powder*
2 tsp garlic powder*
2 tsp beef crystals
1 tsp of chicken crystals
1 Tbsp of Pacific Beauty Paprika*
1 Tbsp of Mexene Chili Powder
½ tsp cayenne*
¼ tsp black pepper*
1 package Sazon Goya*
Mix the following spices for dump 2
1 Tbsp of Mexene Chili Powder
1 Tbsp of Hatch Mild Chili Powder*
2 Tbsp Cowtown Light chili powder*
1 Tbsp Mild Bills dark chili powder*
1 tsp cumin*
¼ tsp white pepper*
Mix the following spices for dump 3
1 tsp onion powder*
1 tsp garlic salt
1/4 tsp cayenne*
¾ Tbsp Cowtown Light Chili Powder*
1 Tbsp cumin*
Cooking the Chili
1. Gray the meat and drain grease
2. Slow boil meat in beef broth & 1 equal can of distilled water
3. Add dump 1 and medium boil for 60 minutes
4. Add dump 2 and medium boil for 45 minutes
5. Add dump 3 and medium boil for 15 minutes.
In last five minutes taste for heat - adjust as required,
* These spices available from Mild Bill’s Spices, etc.
Dana’s Recipe 2006
In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce
Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1
Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.
Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.
Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt
Leave covered and simmer for additional 15 minutes and serve.
Susan Dean Chili Recipe 2008 winner
Step 1 - Combine 3 TB San Antonio Original Chili Power and 2 TB Mexene Chili Powder to create Susan’s chili powder blend.
Step 2 – Brown 2 pounds of coarse-ground beef. Cover with liquid and boil for 20 minutes.
Step 3 – Add the following and simmer for one hour
One can 14 ½ Swanson beef broth
1 - 8 oz can Hunt’s no-salt tomato sauce
1 cube Knorr’s beef bullion
1 cube Knorr’s chicken bullion
3 TB Susan’s chili powder blend
1 TB granulated onion
1 TB paprika
1 pk Sazon Goya
Step 4 – Add the following and simmer for thirty minutes
2 TB Susan’s chili powder blend
1 tsp granulated garlic
1 TB cumin
Step 5 – Adjust heat with Louisiana “Original” Hot Sauce
Deb’s Hot Rod Chili
Debbie Ashman, 2007 Terlingua International Chili Champion
2 lbs. of coarsely ground meat
1 8 oz. can of “El Pato” tomato sauce
1 15 oz. can of beef broth
Mix the following spices for dump 1
1 Tbsp onion powder*
2 tsp garlic powder*
2 tsp beef crystals
1 tsp of chicken crystals
1 Tbsp of Pacific Beauty Paprika*
1 Tbsp of Mexene Chili Powder
½ tsp cayenne*
¼ tsp black pepper*
1 package Sazon Goya*
Mix the following spices for dump 2
1 Tbsp of Mexene Chili Powder
1 Tbsp of Hatch Mild Chili Powder*
2 Tbsp Cowtown Light chili powder*
1 Tbsp Mild Bills dark chili powder*
1 tsp cumin*
¼ tsp white pepper*
Mix the following spices for dump 3
1 tsp onion powder*
1 tsp garlic salt
1/4 tsp cayenne*
¾ Tbsp Cowtown Light Chili Powder*
1 Tbsp cumin*
Cooking the Chili
1. Gray the meat and drain grease
2. Slow boil meat in beef broth & 1 equal can of distilled water
3. Add dump 1 and medium boil for 60 minutes
4. Add dump 2 and medium boil for 45 minutes
5. Add dump 3 and medium boil for 15 minutes.
In last five minutes taste for heat - adjust as required,
* These spices available from Mild Bill’s Spices, etc.
Dana’s Recipe 2006
In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce
Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1
Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.
Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.
Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt
Leave covered and simmer for additional 15 minutes and serve.
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