Glens Championship Chili
|1 tsChicken bouillon crystals|
|1 tbOnion; granulated|
|1 tbPowdered garlic|
|1 cn(14 oz) Swanson beef broth|
|1 tbBeef bouillon crystals|
|2 tbR.T. chili powder|
|1 tsGround cayenne pepper|
|1 tbGround cumin|
|1/2 tsJalapeno pepper powder|
|1/2 tsWhite pepper|
|2 1/2 lbChuck roast; cubed|
Glens Championship Chili Preparation
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 techinque. 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. Posted to bbq-digest by "Harry Jones"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Glens Championship Chili. Be the first to review it!
There are no tags on this recipe. Log in to add tags.