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Glen's Championship Chili

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Meat and Liquids

  2. 2 1/2 lbs 1135g / 40oz Cubed chuck roast

  3. 1 Swanson beef broth

  4. 1 Hunt's tomato sauce

  5. First Seasonings

  6. 2 tablespoons 30ml Paprika

  7. 1 tablespoon 15ml Beef bouillon crystals

  8. 1 tablespoon 15ml Pendery's fort worth light chili powder

  9. 1 tablespoon 15ml Granulated onion

  10. 1 teaspoon 5ml Chicken bouillon crystals

  11. 1 teaspoon 5ml Ground cayenne pepper

  12. 1/2 teaspoon 2 1/2ml Jalapeno pepper powder

  13. 1/2 teaspoon 2 1/2ml Salt

  14. Second Seasonings

  15. 2 tablespoons 30ml Gebhardt's chili powder

  16. 2 tablespoons 30ml Pendery's fort

  17. Worth light chili powder

  18. 2 tablespoons 30ml R. T. Chili powder

  19. 1 tablespoon 15ml Ground cumin

  20. 1 tablespoon 15ml Powdered garlic

  21. 1/2 teaspoon 2 1/2ml White pepper

Instructions Jump to Ingredients ↑

  1. Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve.

  2. Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning technique.

  3. Posted to the BBQ-List by Jeff D. Wheeler on 27 Dec 1998

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