Glen's Championship Chili

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chuck roast; cubed
1		Swanson beef broth - (14 oz)
1		Hunt's tomato sauce - (8 ounce)
		First Seasonings
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Beef bouillon crystals
1 tablespoon	15ml	Pendery's Fort Worth light chili powder
1 tablespoon	15ml	Onion; granulated
1 teaspoon	5ml	Chicken bouillon crystals
1 teaspoon	5ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	Jalapeno pepper powder
1/2 teaspoon	2.5ml	Salt
		Second Seasonings
2 tablespoons	30ml	Gerhard's chili powder
2 tablespoons	30ml	Pendery's Fort Worth light chili powder
2 tablespoons	30ml	R.T. Chili powder
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Powdered garlic
1/2 teaspoon	2.5ml	White pepper

Recipe Instructions

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.

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 the 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.

Source:
Bill Wight

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