Susan’s Terlingua International Championship Chili

Thousands of cooks from all over North America work each year to qualify for a spot in the granddaddy of all chili cook-offs – The Terlingua International Chili Championship. This recipe comes from Susan and Alan, a husband and wife team from Johnson City, Texas. Susan used this recipe to best 324 other qualified cooks at the 2008 Championship.

I have made many chili recipes over the years and can taste why this one truly is a grand champion winner! Thank you so much, Susan and Alan, for sharing your wonderful chili recipe with us!

Ingredients

Step 1
2 lbs. of course ground beef
Water
Step 2
1 – 14.5 oz. can of beef broth
1 – 8 oz. can of tomato sauce
1 cube of Knorr’s brand beef bullion
1 cube of Knorr’s brand chicken bullion
3 tablespoons of chili powder
1 tablespoon of granulated onion
1 tablespoon of paprika
1 packet of Sazón Goya brand seasoning Con Culantro Y Achiote (The package will come in a box of 8 packets– use 1 packet.)
1 teaspoon of cayenne pepper
Step 3
2 tablespoons of chili powder
1 teaspoon of granulated garlic
1 tablespoon of cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of dark brown sugar
Accompaniments
Mild or sharp cheddar cheese
Sour cream
Diced onion
Fritos
Oyster crackers

Technique

In a large pot brown the beef over medium high heat. Once brown, add water to just cover the meat and boil for 20 minutes. This is going to create a broth. Drain meat into a strainer reserving broth. Pour broth into a gravy separator to remove excess grease and set aside. Add beef back to the pot and sear for one minute. Add broth that has been separated from the grease to the pot and add step 2 ingredients. Reduce heat to low and simmer for one hour. After simmering for one hour add step 3 ingredients and simmer for 30 minutes. Taste and add salt and hot sauce to taste. Ladle chili into bowls. Serve as is or add suggested accompaniments and enjoy a fantastic Texas chili!

Suggested Beverage

A Texas beverage is a must for a great Texas chili! Try Becker Vineyards Provençal Dry Rose (Stonewall, TX), which Dr. Becker drinks while judging chili, Fireman’s #4 Blonde Ale from Real Ale Brewing Company (Blanco, TX), Saint Arnold’s Elissa IPA (Houston, TX), Shiner Bock (Shiner, TX), Lone Star Light Beer (Ft. Worth, TX) or Bud Light. Becker Vineyards wine can be ordered online at www.beckervineyards.com.

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