Randy's Fool's Gold Chili
Source of Recipe
Randy Moore
Recipe Introduction
2001 Terlingua International Chili Championship Winner
List of Ingredients
Recipe
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can – Swanson’s Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. – Pendery’s Onion Powder
1 tsp. – Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. – Pendery’s Mexican Oregano
½ tsp. – Pendery’s Onion Powder
½ tsp. – Pendery’s Garlic Powder
1 Tbls. – Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:
1 Tbls. – Pendery’s Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
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