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Dixie's Championship Chili Recipe

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This recipe for Dixie's Championship Chili, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds of cubed beef chuck tender (or chili grind)
1 TBSP Crisco

DUMP 1
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin

DUMP 2
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder

DUMP 3
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin

Directions:
Directions:
Gray beef in Crisco

Add Dump 1. Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat).

Remove the peppers and add Dump 2. Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes.

Add Dump 3. Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I can't remember which championship Dixie Johnson won with this recipe, but I know that it's a winner. Every time I've made it, I've done it a bit differently, using whatever spices I can, but every time I've made it, it has been zesty and delicious!

Warning: You might want a loaf of bread and a jug of milk handy when you try this one...

 

 

 

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