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Old 04-02-2009, 10:38 AM   #1
Legdog
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Default Terlingua Winning Chili Recipes

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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 at 10:40 AM.
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Old 04-03-2009, 07:31 AM   #2
big papa
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Dang, all sound good.
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Old 04-03-2009, 04:35 PM   #3
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I started using the 2006 recipe a few years ago, and it is awesome. I think I'll do 2008 next cold spell.
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Old 04-03-2009, 05:24 PM   #4
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I cant wait for cold front i'm gonna try some now
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Old 10-14-2009, 01:55 PM   #5
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chili time

Gonna try 2006 if I can locate the ingredients.
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Old 11-05-2009, 12:32 AM   #6
tamuwr21
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gonna have to try one of these this year
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Old 11-05-2009, 12:44 AM   #7
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Seems like a pain in the gluteus to locate those specialty ingredients. But I may have to try one of them.
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Old 11-05-2009, 03:41 PM   #8
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I found Sazon Goya at Kroger (Mockingbird and Greenville in Dallas) and it is the bomb.
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Old 11-05-2009, 03:45 PM   #9
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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.

Quote:
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.'
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Old 11-12-2009, 10:25 PM   #10
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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.
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Old 11-15-2009, 09:05 AM   #11
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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.
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Old 11-24-2009, 01:58 PM   #12
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used to go to school in alpine, never made it to the cook-off though, heard lots of stories about that place
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Old 12-02-2009, 10:07 AM   #13
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I love Chili when the weather turns cold. Gonna try me some of these.
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Old 12-02-2009, 01:05 PM   #14
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Mmmm! I'm making chili tonight. Wish I had some deer meat to mix in.
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Old 03-10-2010, 02:26 PM   #15
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Quote:
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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Old 03-11-2010, 06:16 PM   #16
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I gotta get me some Sazon Goya now.
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Old 03-16-2010, 12:07 AM   #17
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thanks
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Old 03-16-2010, 02:40 PM   #18
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Below is a chili that I have been making for a couple years now and everyone that eats it says that it is great so I thought that I would share.

KEVIN'S CHILI

6 TABLE SPOONS VEGETABLE OIL
2 LARGE YELLOW ONIONS (FINELY CHOPPED)
4 LARGE CLOVES GARLIC, (MINCED)
3 JALAPENOS VEINED AND SEEDED ( MINCED)
1-2 HABANERA PEPPERS VEINED AND SEEDED (MINCED)
2 1/2 LBS CUBED VENISION OR BEEF STEW MEET IF VENISION NOT AVALIABLE.
1 1/2 LBS GROUND VENISION OR GROUND CHILI BEEF(85/15)
2 28 OZ CANS OF CRUSHED TOMATOES
6 TABLE SPOONS RED WINE VINEGAR
6 TABLE SPOONS GROUND CHILI POWDER
4 TABLE SPOONS GROUND CUMIN
4 TABLE SPOONS WORCESTERSHIRE SAUCE
1 TEA SPOON OF CAYENNE PEPPER , PLUS A PINCH
2 LARGE GREEN BELL PEPPERS SEEDED AND CHOPPED
2 TEA SPOONS SALT OR TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
2 10 OZ CANS OF RED KIDNEY BEANS (DRAINED)(only as an option not a must)
6 TABLE SPOONS OF MASA HARINA (FINE CORNMEAL) MIXED WITH WATER UNTIL IT MAKES A SMOOTH PASTE (USED TO THICKEN CHILI AT THE END)


HEAT THE OIL IN A LARGE SKILLET. STIR IN ONION,GARLIC,AND HOT PEPPERS. SAUTÉ OVER MED-HI HEAT UNTIL THE ONION IS JUST TENDER(ABOUT 5 MINUTES)
ADD THE CUBED AND GROUND BEEF AND CONTINUE COOKING FOR ABOUT 5 MINUTES UNTIL MEAT IS NO LONGER RED. POOR THE SKILLET INTO A 6-7 QUART SLOW COOKER ON HIGH AND ADD ALL REMAINING INGREDIENTS (EXCEPT BEANS AND MASA/CORNMEAL). COOK ON HIGH FOR 30 MINUTES STIRRING OCCASIONALLY. STIR IN BEANS AND MASA/CORNMEAL AND REDUCE HEAT TO LOW / SIMMER FOR 5-6 HOURS.
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Old 01-04-2013, 10:07 AM   #19
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...back on the chili trail for Johnny Football

This happens tonight!

boiled meat
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Old 01-04-2013, 10:35 AM   #20
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Quote:
Originally Posted by Legdog View Post
...back on the chili trail for Johnny Football

This happens tonight!

boiled meat
I belive I'll give this one a shot.
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Old 01-04-2013, 02:22 PM   #21
Legdog
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Quote:
Originally Posted by Ron View Post
I belive I'll give this one a shot.
Yeah, not too complicated makes it a plus for me.

It's mostly Mexene, cumin and...

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Old 01-04-2013, 02:24 PM   #22
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This is the one I always make. http://www.chili.org/dashman.html
I need to try some of the others.

And just a reminder that chili is meat and seasonings....no veggies!!!
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Old 01-05-2013, 09:45 AM   #23
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Quote:
Originally Posted by Legdog View Post
Yeah, not too complicated makes it a plus for me.

It's mostly Mexene, cumin and...

Attachment 439652
Hey Steven what section of the grocery store do you find this stuff
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Old 01-05-2013, 04:43 PM   #24
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We have won several for fun cook offs using "Award Winning Chili" recipe in the first addition TBH cookbook. Pain to cook but pretty good. Only change was a dab more chili powder than the recipe calls for.
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Old 01-07-2013, 01:35 PM   #25
KHo
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Glad this is back up top...Dana's 2006 recipe is da bomb!
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Old 01-07-2013, 01:39 PM   #26
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I've been using Susan Dean's recipe since it got posted and can say everyone who tastes it is a big fan. I don't follow it strictly anymore. Any good chili powder will work.
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Old 01-07-2013, 01:54 PM   #27
Legdog
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Quote:
Originally Posted by bassinking View Post
Hey Steven what section of the grocery store do you find this stuff
Kroger carries it in an "International" section here in Dallas.

Same place you buy topo chico (mineral water).

and you can always get it on amazon

Our Cotton Bowl JFF Chili was amazing.

We floated one habanero, serrano and jalapeno pepper to kick it up just a tad in a double batch.

Last edited by Legdog; 01-07-2013 at 01:58 PM.
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Old 01-08-2013, 01:01 PM   #28
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Deb’s Hot Rod Chili Debbie Ashman, 2007 Terlingua International Chili Champion

Very good chili once you get all of the ingredients, but worth it.
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Old 01-15-2018, 11:18 AM   #29
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recipes moved to: https://www.casichili.net/recipes.html

That said I usually use the seasoning dumps from this: https://www.casichili.net/1999-bob-coats.html The only thing I do different is that I use 2# of chili ground and 1# of stew meat.

It's awesome when you get all the ingredients. I usually buy the FT. Worth Light and Gunpowder Texas Red from online. I can't find them in the stores.
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Old 01-15-2018, 11:44 AM   #30
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I don't see beans in any of the recipes???




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Old 01-15-2018, 12:41 PM   #31
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Quote:
Originally Posted by Dustinb09 View Post
I don't see beans in any of the recipes???




Are you just stirring the pot..

Sent from my SAMSUNG-SM-N920A using Tapatalk
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