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Terlingua Winning Chili Recipes

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    Terlingua Winning Chili Recipes

    terlingua link

    Susan Dean Chili Recipe 2008 winner

    Step 1 - Combine 3 TB San Antonio Original Chili Power and 2 TB Mexene Chili Powder to create Susan’s chili powder blend.

    Step 2 – Brown 2 pounds of coarse-ground beef. Cover with liquid and boil for 20 minutes.

    Step 3 – Add the following and simmer for one hour
    One can 14 ½ Swanson beef broth
    1 - 8 oz can Hunt’s no-salt tomato sauce
    1 cube Knorr’s beef bullion
    1 cube Knorr’s chicken bullion
    3 TB Susan’s chili powder blend
    1 TB granulated onion
    1 TB paprika
    1 pk Sazon Goya

    Step 4 – Add the following and simmer for thirty minutes
    2 TB Susan’s chili powder blend
    1 tsp granulated garlic
    1 TB cumin

    Step 5 – Adjust heat with Louisiana “Original” Hot Sauce


    Deb’s Hot Rod Chili
    Debbie Ashman, 2007 Terlingua International Chili Champion


    2 lbs. of coarsely ground meat
    1 8 oz. can of “El Pato” tomato sauce
    1 15 oz. can of beef broth

    Mix the following spices for dump 1
    1 Tbsp onion powder*
    2 tsp garlic powder*
    2 tsp beef crystals
    1 tsp of chicken crystals
    1 Tbsp of Pacific Beauty Paprika*
    1 Tbsp of Mexene Chili Powder
    ½ tsp cayenne*
    ¼ tsp black pepper*
    1 package Sazon Goya*

    Mix the following spices for dump 2
    1 Tbsp of Mexene Chili Powder
    1 Tbsp of Hatch Mild Chili Powder*
    2 Tbsp Cowtown Light chili powder*
    1 Tbsp Mild Bills dark chili powder*
    1 tsp cumin*
    ¼ tsp white pepper*

    Mix the following spices for dump 3
    1 tsp onion powder*
    1 tsp garlic salt
    1/4 tsp cayenne*
    ¾ Tbsp Cowtown Light Chili Powder*
    1 Tbsp cumin*

    Cooking the Chili

    1. Gray the meat and drain grease
    2. Slow boil meat in beef broth & 1 equal can of distilled water
    3. Add dump 1 and medium boil for 60 minutes
    4. Add dump 2 and medium boil for 45 minutes
    5. Add dump 3 and medium boil for 15 minutes.

    In last five minutes taste for heat - adjust as required,

    * These spices available from Mild Bill’s Spices, etc.


    Dana’s Recipe 2006

    In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
    1 can (14-1/2 oz) Swanson beef broth
    1 can (8 oz) Hunt’s no-salt tomato sauce

    Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

    Packet #1:
    1 Tbsp onion powder (rounded)
    2 tsp. garlic powder
    1 Tbsp Mexene Chili Powder

    Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

    Packet #2:
    2-1/2 Tbsp light chili powder
    2-1/2 Tbsp dark chili powder
    2 tsp cumin
    ¼ tsp black pepper
    ¼ tsp white pepper
    ¼ tsp cayenne pepper
    ½ cube Knorr’s beef bullion
    ½ cube Knorr’s chicken bullion
    ¼ tsp brown sugar
    1 pk Sazon Goya

    Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

    Packet #3:
    2 tsp Mexene Chili Powder
    1 tsp cumin
    ½ tsp salt

    Leave covered and simmer for additional 15 minutes and serve.
    Last edited by Legdog; 04-02-2009, 08:40 AM.

    #2
    Dang, all sound good.

    Comment


      #3
      I started using the 2006 recipe a few years ago, and it is awesome. I think I'll do 2008 next cold spell.

      Comment


        #4
        I cant wait for cold front i'm gonna try some now

        Comment


          #5
          chili time

          Gonna try 2006 if I can locate the ingredients.

          Comment


            #6
            gonna have to try one of these this year

            Comment


              #7
              Seems like a pain in the gluteus to locate those specialty ingredients. But I may have to try one of them.

              Comment


                #8
                I found Sazon Goya at Kroger (Mockingbird and Greenville in Dallas) and it is the bomb.

                Comment


                  #9
                  I would like to try the recipe that won the 37th Terlingua Chili Cook-off. Might be a pain in the rump to make, though.

                  The Great Chili Scandal
                  People are up in arms about the Great Chili Scandal. The scandal occurred at the 37th annual Original Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cook-Off, which is like the superbowl of Chili Cook-offs. Don Eastep won first place this year. Problem is that Don hadn't actually cooked any of his own chili. His brother Terry had dropped out of the contest at the last minute, so Don posed as his brother and took his place. But instead of cooking something of his own, Don simply walked around and took one spoonful of chili from each of the 80 contestants. Then he mixed these eighty spoonfuls together in a bowl and handed that in as his entry. Much to his surprise, he won first place. He immediately admitted what he had done, and the trophy was taken away. But everyone is still riled up about the whole thing. They're calling Don a 'chili terrorist.'

                  Comment


                    #10
                    I've been using the winning recipe from Bob Coats in 1999 for a few years now. I may have to try some of the more recent ones.

                    I believe you can find all the ingredients at mildbills.com

                    For those just now discovering Sazon Goya, you have been missing out for years! All stores sell it. It's usually in the international section at HEB.

                    Comment


                      #11
                      I love a good pot of chili and like most I think we get stuck in a rut with our usual reciepe. have to branch out and try one of these.

                      Comment


                        #12
                        used to go to school in alpine, never made it to the cook-off though, heard lots of stories about that place

                        Comment


                          #13
                          I love Chili when the weather turns cold. Gonna try me some of these.

                          Comment


                            #14
                            Mmmm! I'm making chili tonight. Wish I had some deer meat to mix in.

                            Comment


                              #15
                              Originally posted by Legdog View Post
                              Dana’s Recipe 2006

                              In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
                              1 can (14-1/2 oz) Swanson beef broth
                              1 can (8 oz) Hunt’s no-salt tomato sauce

                              Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

                              Packet #1:
                              1 Tbsp onion powder (rounded)
                              2 tsp. garlic powder
                              1 Tbsp Mexene Chili Powder

                              Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

                              Packet #2:
                              2-1/2 Tbsp light chili powder
                              2-1/2 Tbsp dark chili powder
                              2 tsp cumin
                              ¼ tsp black pepper
                              ¼ tsp white pepper
                              ¼ tsp cayenne pepper
                              ½ cube Knorr’s beef bullion
                              ½ cube Knorr’s chicken bullion
                              ¼ tsp brown sugar
                              1 pk Sazon Goya

                              Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

                              Packet #3:
                              2 tsp Mexene Chili Powder
                              1 tsp cumin
                              ½ tsp salt

                              Leave covered and simmer for additional 15 minutes and serve.
                              Me and a co-worker just won our company's chili cookoff with a version of this recipe...I did a search on the green screen a few weeks ago for a chili recipe after learning of the competition. I essentially doubled this recipe but instead of using another 2# of chili grind, I added 2# of spicy venison pan sausage. Thanks for posting Steven!

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