James Burns
2015 CHAMPIONSHIP RECIPE

First mix of spices

  • 1
    tbsp. Mexene® Chili Powder
  • 1
    Tbsp Dixon Medium Hot Chili Powder
  • 1
    Tbsp Cowtown Lite Chili Powder
  • 2
    tsp Beef Granules
  • 2
    tsp Chicken Granules
  • 2
    tsp Onion Granules – Pendery’s
  • 1/8
    tsp Cayenne Pepper - Pendery’s
  • 1/8
    tsp Salt

Second mix of spices

  • 1
    Tbsp San Antonio Red Chili Powder
  • 1
    Tbsp San Antonio Original Chili Powder
  • ¼
    tsp Terlingua Dust Chili Powder
  • 1
    Tbsp Texas Original Chili Powder – Lone Star Spices, etc
  • ¼
    tsp Cayenne Pepper – Pendery’s
  • 1
    Tbsp Cumin - Pendery’s
  • 2
    tsp Garlic Granules – Pendery’s
  • 1
    Pack Sazon Goya

Directions:

Brown 2lbs of chili grind, with a few drops of Louisiana Hot Sauce; then drain meat and set aside. Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1 - 8oz can of tomato sauce and float 2 medium Serrano pepper. Add drained meat, bring to a boil and then add first mix of spices. Cook for about 10 minutes at a high heat. Reduce heat and cook 30 – 45 minutes.
Turn off heat and let chili rest in pot for 30 minutes to an hour. Remove Serrano peppers, squeeze out juices and then discard. Bring back to a boil 30 – 45 minutes before turn in and then add second mix of spices. Cook 30 minutes.

Smiley face FLOWER MOUND, TX 75022

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