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    Bo's Championship Chili


    Source of Recipe


    Bo Prewitt

    Recipe Introduction


    1996 Terlingua International Chili Championship Winner

    List of Ingredients




    Meat - 2-1/2 pounds of cubed (1/2") chick tender, cubed (1/2") top sirloin roast, or ground chuck

    Section 1
    1/4 tsp - MSG/ACCENT
    1 tbsp - Onion Granules
    2 tsp - Garlic Granules
    2 tsp - Beef Bouillon Crystals
    2 tsp - Chicken Bouillon Crystals
    1/4 to 1/2 tsp - Red Pepper (Cayenne)
    1/4 tsp - White Pepper
    1 tbsp - Paprika
    1/2-8 oz can - Unsalted Tomato Sauce

    Section 2
    2 tbsp - Fort Worth Light Chili Powder
    1 tbsp - Gebhardts Chili Powder
    1 pkg - Sason
    1/2 tsp - Brown Sugar
    1 tsp - Catsup

    Section 3
    1 pkg - Sason
    1 tbsp - Fort Worth Light Chili Powder
    2 tbsp - Gebhardts Chili Powder
    1/2 tsp - MSG/ACCENT
    1-1/2 tsp - Ground Cumin

    Section 4
    1/4 tsp - Red Pepper
    2 tsp - Fort Worth Light Chili Powder
    2 tsp - Gebhardts Chili Powder
    1-1/2 tsp - Cumin
    1 tsp - Garlic Granules
    1 tsp - Onion Granules
    1/2 tsp - Beef Granules
    1/2 tsp - Chicken Granules

    Recipe





    (1) This is a 3 hour recipe. Brown and cook meat 1/2 hour.

    (2) Add Section #1 spices with a can of beef broth, cook for an hour, add tomato sauce, and cook 45 minutes.

    (3) Add Section #2 spices and cook for 15 minutes.

    (4) Add Section #3 spices and cook for 15 minutes.

    (5) Add Section #4 spices and cook for 15 minutes.

    Hints: Add water as you cook but don't let it get too thin. If you can taste it without adding spices, go ahead. If you can't, then don't.

 

 

 

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