Bess's Best Chili
Source of Recipe
Dixie Johnson
Recipe Introduction
2000 Terlingua International Chili Championship Winner
List of Ingredients
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco
Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin Recipe
Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
member logon
