Sierra Chili
Source of Recipe
Colleen Wallace
Recipe Introduction
1995 Terlingua International Chili Championship Winner
Meat - 2-1/2 pounds of chuck mock tender cubed or chili grind.
(1) - Brown in 1/2 teaspoon Crisco with seasoned salt.
(2) - Add 1 can Swanson Beef Broth, 1 8 oz tomato sauce and water to cover meat plus 1 inch (add water as needed).
(3) - Low boil for 1/2 hour and add:
1 tbsp - Terlingua Won Chili Powder
1 tbsp - Granulated Onion
1 tsp - Granulated Garlic
1/2 tsp - Cayenne Pepper
1/4 tsp - Ground Jalapeno Pepper
1 tsp - Beef Bouillon Granules
1 tsp - Chicken Bouillon Granules
1/2 tsp - Salt
(4) - Slow bubble for about one hour or until meat is tender and add:
4 tsp - Cumin
1 tsp - Granulated Garlic
1/4 tsp - Black Pepper
1 package - Sazon Goya
6 tbsp - Colleen Wallace Chili Powder
1/4 tsp - Brown Sugar
(5) - Slow bubble for 45 minutes
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