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    Roger Foltz's Chili


    Source of Recipe


    internet

    Recipe Introduction


    2004 Terlingua International Chili Championship Winner

    List of Ingredients




    Recipe



    Brown 2 ½ lbs of meat in 1 T of Crisco, drain.
    Return meat to chili pot and add:

    1 Can Beef Broth
    1 Can Chicken Broth (Only add chicken broth as needed, you may substitute water)

    Bring to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for cut meat, less for grind.

    Add 2nd dump, cook for 30 minutes.

    Add 3rd dump, cook for 10 minutes and turn off.

    30 minutes before turn in reheat chili.

    10 minutes before turn in, add 4th dump. Adjust for salt and heat as necessary.

    1st Dump
    1 T Paprika
    1 T Garlic Powder
    1 T Onion Powder
    1 T Beef Bullion
    1 T Chicken Bullion

    2nd Dump
    ½ t Salt
    ¼ t Jalapeno powder
    ½ t Brown Sugar
    1 Packet Sazon Goya

    3rd Dump
    1 T Paprika
    1/8 t Ancho Powder
    1/8 t Habanero Powder
    1 T Light Chili Powder
    ¼ t White Pepper
    1/8 t Red Pepper
    2 T Dark Chili Powder

    4th Dump
    2 T Dark Chili Powder
    1 t Paprika
    1 T Light Chili Powder
    1 T Cumin
    ¼ Brown Sugar
    1 t MSG

 

 

 

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