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    Pat Pilchiek’s 2002 TICC Winning Chili


    Source of Recipe


    Mild Bills
    Gray 2 lbs. of meat in 1 Tbsp. Crisco in a med-large Sauce Pan.

    Add:
    1 can beef broth
    1/2 can chicken broth
    1 - 8oz. can tomato sauce
    float 2 Serrano peppers

    Bring to a boil.

    Add:
    2 tsp. granulated onion
    1/2 tsp. cayenne
    2 tsp. beef granules
    1/4 tsp. salt
    2 tsp. chicken granules
    1 Tbsp. Cowtown Light Chili Powder
    1 Tbsp. S A Dark Chili Powder
    1 Tbsp. R. T. Original Chili Powder

    Cover and cook at a medium boil for 1 hour.
    Squeeze peppers and discard pulp

    Add:
    2 tsp. cumin
    2 tsp. granulated garlic
    1/4 tsp. green Jalapeno Powder
    2 Tbsp. Gebhardt Chili Powder
    1 Tbsp. Cowtown Light Chili Powder
    1 packet Sazon Goya

    Add liquid using remainder of chicken broth if necessary.
    Cover and cook for 30 minutes.

    Add:
    1 Tbsp. Gebhardt Chili Powder
    1 tsp. cumin
    1/4 tsp. granulated garlic
    1/4 tsp. cayenne
    1/4 tsp. brown sugar

    Reduce heat to a slow boil. Cook for 10 minutes.
    Adjust with salt, cayenne and Gebhardt Chili Powder to taste.

 

 

 


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