Dixie's Championship Chili Recipe
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Category: |
Category: |
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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
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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. |
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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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