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Instructions |
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1.
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Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder, cumin, garlic powder, white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste, add salt and/or juice pressed from serranos as needed.
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Note if chili gets too thick, add small amounts of water.
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Source: Maxine Reed 1988 Original Terlingua International Frank X. Tolbert/Wick Fowler Memorial Championship Chili Cook-Off
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