Backdoor Chili -- David Valega

Recipe Ingredients

		Part 1
3 lbs	1362g / 48oz	Beef chuck tender
1 tablespoon	15ml	Wesson oil - up to 2
1		Beef broth
1 tablespoon	15ml	Hunts tomato sauce
4 tablespoons	60ml	Tabasco pepper sauce
5 1/2 tablespoons	82ml	Onion powder
3/4 teaspoon	3.8ml	Red pepper - (cayenne)
2 teaspoons	10ml	Beef bouillon granules
1 teaspoon	5ml	Chicken bouillon granules
		Part 2
3/4 teaspoon	3.8ml	Garlic powder
5 1/2 tablespoons	82ml	Cumin
3/4 teaspoon	3.8ml	White pepper
6 tablespoons	90ml	Gebhardt chili powder
		Salt to taste

Recipe Instructions

Brown meat in WESSON Vegetable Oil. Cover with 2-141/2 oz. cans of beef broth. Stir in all the savory flavors of the HUNTS Tomato Sauce and TABASCO Pepper Sauce and all the other ingredients of Part 1. Medium boil until the meat is tender, add water as needed.

Thirty minutes before you're going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve World's Championship Chili. As a precaution, make sure you have plenty of soothing PEPTO-BISMOL on hand. Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises.....try to be modest.

Source:
Jo Anne Merrill

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