Horseshoe Chili
Source of Recipe
Honey Jones
Recipe Introduction
2003 Terlingua International Chili Championship Winner
Step 1
2-� lbs. lean coarse ground beef or chuck tender cut into 3/8-inch cubes
1 tbsp. cooking oil
1 tsp. season salt
Step 3
In a four-quart heavy saucepan, add the above ingredients while browning the meat.Step 3Add one 8 oz. can of tomato sauce and one 14-� oz. can of beef broth then bring to a boil, reduce heat and simmer for � hour.
Step 3
1 tbsp. Mexene chili powder
1-� tbsp. onion granules
1 tbsp. paprika
2 tsp. garlic granules
� tsp. salt
� tsp. black pepper
� tsp. cayenne
Combine spices then add mixture to pot. Drop in 1 beef and 1 chicken bullion cube.
Continue to simmer for 1 hour. Add spring water as needed.
Step 4
5 tbsp. Mexene chili powder
3 tsp. cumin
1-� tsp. garlic granules
� tsp. dark brown sugar
1 package Sazon Goya or � tsp. MSG (optional)
1 tsp. �Original� Louisiana Hot Sauce
Combine spices then add mixture to pot, simmer chili for � hour adding spring water as needed to desired consistency.
Add salt to taste and extra dashes of �Original� Louisiana Hot Sauce for additional heat.
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