Wow...the rain and cool weather makes me hungry for a bowl of red!!!
Last night I cooked up a batch and let it set up/marinade in the fridge overnight. For some reason I like to let chili sit in the fridge(12-24hrs) before I plow into it.
Thought I'd try a "Terlingua Championship" recipe.
Cindy Reed of Houston, Texas, made history by winning two consecutive championship titles in 1992 and 1993 at the Terlingua International Chili Championship. Cindy is the only person to hold this honor.
Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic
In a three quart heavy saucepan, add the above ingredients while browning the meat.
Step 2
1 - 8 oz can of tomato sauce
1 - 14-1/2 oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
1/2 tsp - salt
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.
Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.
Step 4
2 tsp - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes.
Gonna try it tonight at or around 6:30 ish. No cornbread with this one, want it solo.
Beer is cold and the chili is warm.....
Last night I cooked up a batch and let it set up/marinade in the fridge overnight. For some reason I like to let chili sit in the fridge(12-24hrs) before I plow into it.
Thought I'd try a "Terlingua Championship" recipe.
Cindy Reed of Houston, Texas, made history by winning two consecutive championship titles in 1992 and 1993 at the Terlingua International Chili Championship. Cindy is the only person to hold this honor.
Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic
In a three quart heavy saucepan, add the above ingredients while browning the meat.
Step 2
1 - 8 oz can of tomato sauce
1 - 14-1/2 oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
1/2 tsp - salt
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.
Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.
Step 4
2 tsp - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes.
Gonna try it tonight at or around 6:30 ish. No cornbread with this one, want it solo.
Beer is cold and the chili is warm.....
