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THE RECIPE Recipe

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Contributor:  
Contributor:  
Clay Lance

Category:
Category:

Ingredients:  
Ingredients:  
Step 1: COOK
3-Lb. Chuck (diced in 3/8”pieces) or Chili Grind
˝-Lb. Jimmy Deans Hot Sausage (I use 1-Lb. Jimmy Deans Hot Sausage)
2-Lb. Deer hamburger meat I add this

Cook the meat until tender. Keep it as chunky as possible. Drain well.
(If it’s for the house I add 2-Tsp-minced Garlic, 1- chopped onion and sprinkle some cumin and chili powder it to the meat mix while it’s cooking
Add to the Meat
1-16 Oz. C Chicken Broth
1-16 Oz. C Beef Broth
1-15 Oz. Tomato Sauce (I add more plus a small can of tomato paste, it makes it good and red
2-C Water also because I added more meat)
1-Tsp. Chili Powder (Texas Style)
1-Tsp. Garlic Powder ***(You can be liberal; with the spices because I added more meat
1-Tsp. Onion Powder
1/2- tsp. Cayenne Pepper
1/2- tsp. White Pepper
1/2- tsp. Black Pepper
1-Cap full Jalapeno hot sauce (Trappeys)
1-Tsp. Brown sugar
Float 2 fresh Jalapeno peppers

Cook Slowly for 1-Hour.
I keep a pan of Chicken Broth, Beef Broth and water on the stove by the chili pot and as needed I ladle some of that liquid in co not to kill the simmering process)

Step 2: Add to Pot
7- Tsp. Chili Powder (Gibheart)
1- Tsp. Paprika
1-Tsp. Garlic Powder
1-Tsp. Onion Powder

Cook Slowly for 1-Hour. As above
Step 3: add 30 minutes before serving
4- tsp. cumin
1/2- tsp. White pepper

Pull out the Jalapeno pepper and place in a wire mesh strainer and mash so the juice flows into the chili stir it in.

After 15 minutes add:
1/2- tsp. Salt
1-Tsp. chili fix

Taste: Adjust Heat and Spice
You may have to add more Chili powder and Cayenne pepper if your taste tells you to (I usually do)

Simmer for 15 more minutes



Directions:
Directions:

Step 1: COOK
3-Lb. Chuck (diced in 3/8”pieces) or Chili Grind
˝-Lb. Jimmy Deans Hot Sausage (I use 1-Lb. Jimmy Deans Hot Sausage)
2-Lb. Deer hamburger meat I add this

Cook the meat until tender. Keep it as chunky as possible. Drain well.
(If it’s for the house I add 2-Tsp-minced Garlic, 1- chopped onion and sprinkle some cumin and chili powder it to the meat mix while it’s cooking
Add to the Meat
1-16 Oz. C Chicken Broth
1-16 Oz. C Beef Broth
1-15 Oz. Tomato Sauce (I add more plus a small can of tomato paste, it makes it good and red
2-C Water also because I added more meat)
1-Tsp. Chili Powder (Texas Style)
1-Tsp. Garlic Powder ***(You can be liberal; with the spices because I added more meat
1-Tsp. Onion Powder
1/2- tsp. Cayenne Pepper
1/2- tsp. White Pepper
1/2- tsp. Black Pepper
1-Cap full Jalapeno hot sauce (Trappeys)
1-Tsp. Brown sugar
Float 2 fresh Jalapeno peppers

Cook Slowly for 1-Hour.
I keep a pan of Chicken Broth, Beef Broth and water on the stove by the chili pot and as needed I ladle some of that liquid in co not to kill the simmering process)

Step 2: Add to Pot
7- Tsp. Chili Powder (Gibheart)
1- Tsp. Paprika
1-Tsp. Garlic Powder
1-Tsp. Onion Powder

Cook Slowly for 1-Hour. As above
Step 3: add 30 minutes before serving
4- tsp. cumin
1/2- tsp. White pepper

Pull out the Jalapeno pepper and place in a wire mesh strainer and mash so the juice flows into the chili stir it in.

After 15 minutes add:
1/2- tsp. Salt
1-Tsp. chili fix

Taste: Adjust Heat and Spice
You may have to add more Chili powder and Cayenne pepper if your taste tells you to (I usually do)

Simmer for 15 more minutes



Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
(TERLINGUA CHILI) THIS IS ONE OF TWO RCEIPES GARY RANSOM GAVE ME TO START COOKING IN THE CHILI COOK OFFS AT GOODFELLOW AFB TX. I USED PARTS OF BOTH TO FINLEY WIN 10-10 -6 WITH MYRON AS MY PARTNER AND FINLEY WITH CODY AS MY PARTNER WE WON 2-ED PLACE AND QUALIFIED TO GO TO TERLINGUA AND REPRESENT THE DOD IN THE BIGGEST CHILI COOF OFF IN TEXAS

 

 

 

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