making my first batch with my first bow buck right now....a little bit of my own recipe which is actually pretty similar to the above recipes...guess they're all pretty similar.
Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes
Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute
I've made this at home, work and a few different deer camps and somehow never seem to make enough.
I made this again over thanksgiving. I have made it at least 4 times now. It's hard for me to change.
Dana Plocheck
Houston, Texas
"Lady Bug Chili"
2006 Terlingua International Chili Championship Winner
Dana’s Recipe
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
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.
The only thing I tweak is I float several kinds of peppers in mine because I usually have several kinds available.
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.
Honestly, the Cajun Blake chili mix is the best I have used/tasted. I usually add some zing zang Bloody Mary mix for some extra kick. Easy, inexpensive, and delicious...when you place your order try the fajita marinade too.
Tried something new this weekend. Was a whole bunch easier than my normal method and came out great. No kidney beans Btw!
[
I don't know how many Ragin Blaze Chili packages(20+) I bought 2 Bownanzas ago, but I am down to may last couple. I finally tried the Zing Zang method. I just ate some of the leftovers for lunch, simply OUTSTANDING!
The Zing Zang gives it a nice bite!
I used this one for our School Districts cook off and took second place out of 20 contestants!!
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.
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