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Horseshoe Chili




Source of Recipe


Ali and Jack


Recipe Introduction


Honey Keith Jones was the 2003 Terlingua International Chili Champion.
Step 1
2-½ lbs. lean coarse ground beef or chuck tender cut into 3/8-inch cubes

1 tbsp. cooking oil

1 tsp. season salt

In a four-quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
Add one 8 oz. can of tomato sauce and one 14-½ oz. can of beef broth then bring to a boil, reduce heat and simmer for ½ hour.

Step 3

1 tbsp. Mexene chili powder

1-½ tbsp. onion granules

1 tbsp. paprika

2 tsp. garlic granules

½ tsp. salt

¼ tsp. black pepper

¼ 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. medium chili powder (Gebhardt or McCormick)

3 tsp. cumin

1-½ tsp. garlic granules

¼ tsp. dark brown sugar

1 package Sazon Goya or ½ tsp. MSG (optional)

1 tsp. Louisiana Hot Sauce

Combine spices then add mixture to pot, simmer chili for ½ hour adding spring water as needed to desired consistency.

Add salt to taste and extra dashes of Louisiana Hot Sauce for additional heat.

The Mexene chili powder and the Louisiana Hot Sauce is available from Bruce Foods. Gebhardt chili powder can be ordered from http://www.mildbills.com or use McCormick.