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Lew's Competition Chili




Source of Recipe


Red Lion
Dump 1
1 1/2 tbs. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tsp. Ancho chile powder
1 tsp. California chile powder
1/2 tsp. Pasilla chile powder
1 tsp. Cumin
1/2 tsp. Pecos Red chile powder
1/4 tsp. white pepper
1 tbs. garlic powder
1 tbs. onion powder


Dump 2
4 tbs. Red Lion Spicy Foods Co. Competition Blend mild chili mix
1 tbs. cumin
1/2 tsp. Sazon Goya
1 tsp. garlic powder
1/4 tsp. Ancho chile powder


Dump 3
1 tbs. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tsp. California chile powder
1/2 tsp. Pasilla chile powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder


Dump 4
1 tsp. cumin
1 tsp. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tsp. Ancho chile powder
1/2 tsp. California chile powder
1/2 tsp. Pasilla chile powder
1/8 tsp. Tabasco Chile powder
1/4 tsp. Serrano powder
1/4 tsp. brown sugar
2 tsp. Pecos Red chile powder


Cut 3 lbs. chuck shoulder or mock tender beef into 1/4 inch cubes, wash with cold water and drain. In a heavy stockpot, brown the meat with 1/2 of Dump 1, and 1 tsp. of Worcestershire sauce.


When the meat is browned, add:


1 8 oz. can El Pato Hot tomato sauce
1 14 1/2 oz. can chicken broth
1/2 tsp. Knorr's beef broth flavor
8 oz. water


Bring to a boil, reduce heat to a simmer, and add:


1/2 of Dump 1
3 tsp. instant chicken bouillon
1 tsp. instant beef bouillon
1 tbs. chile paste
2 serrano chiles, pierced but whole
1 pork chop, trimmed of all visible fat


Cover and simmer for 30 minutes, until meat is tender. Add Dump 2


Simmer for 15 minutes. Remove the chiles and the pork chop. Turn off heat and let chili rest, covered for 30 minutes. Turn on heat and return to a simmer, 5 minutes. If necessary, adjust consistency by adding water, so that gravy is moderately thick. Add Dump 3.


Simmer for 15 minutes. Turn off heat and let rest, covered for 15 minutes. Turn on heat and return to a simmer, 5 minutes. Adjust consistency with water, as needed. Add Dump 4 and :


Juice from 1/2 lime

Simmer for 15 minutes. Adjust consistency with water, as needed. Chili is ready for turn-in.