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Glen’s Championship Chili

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CATEGORY CUISINE TAG YIELD
Meats 1 servings

INGREDIENTS

2 1/2 lb Chuck roast; cubed
1 cn (14 oz) Swanson beef broth
1 cn (8 ounce) Hunt's tomato sauce
2 tb Paprika
1 tb Beef bouillon crystals
1 tb Pendery's Fort Worth light chili po
1 tb Onion; granulated
1 ts Chicken bouillon crystals
1 ts Ground cayenne pepper
1/2 ts Jalapeno pepper powder
1/2 ts Salt
2 tb Gebhardt's chili powder
2 tb Pendery's Fort Worth light chili po
2 tb R.T. chili powder
1 tb Ground cumin
1 tb Powdered garlic
1/2 ts White pepper

INSTRUCTIONS

FIRST SEASONINGS
SECOND SEASONINGS
Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from
the International Chili Competition with this recipe. His secret -- the use
of the first and second seasoning techinque.
Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and
tomato sauce for 40 minutes. Combine first set of seasonings, stir into
meat and cook over medium heat until meat is tender. Total cooking time
needed to tenderize the meat should be approximately an hour to an hour and
a half. A half-hour before serving, combine second set of seasonings and
add to the pot. Simmer 30 minutes and serve.
Posted to bbq-digest by "Harry Jones" <hajones@swbell.net> on Jan 6, 1999,
converted by MM_Buster v2.0l.

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