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Old 09-28-2014, 11:04 AM   #1
MesquiteBean
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Default Good Chili Recipe?

I'm sure this has been asked before so forgive me, but i'm tired of the same ol chili recipe i use. It's simple and quick, but im hoping to have a little get together here in a couple weeks so i'm searching for something new. Any advice from you chili gurus is much appreciated!

Thanks and God Bless!
MB
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Old 09-28-2014, 11:10 AM   #2
pigstika1978
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Man I got the Ragin baze chili kit from Blake and I have to say it was the best chili I have ever had I used the Bloody Mary method
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Old 09-28-2014, 11:12 AM   #3
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Search the Terlingua chili cook off winners recipes.
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Old 09-28-2014, 11:35 AM   #4
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She won Terlingua in 05 and 09

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

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
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Old 09-28-2014, 11:59 AM   #5
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Simple is the way I roll!

2 lbs venison (chili grind)
1 lb venison (hamburger grind)
1 package breakfast sausage (I use Owens)
1 large white onion (chopped)

First, brown all meat, drain excess fat, then add chopped onion and sauté for about 10 mins.

Then Add:
46oz beef broth
2 cans Rotel original
2 16oz cans diced tomatoes
1 16oz can tomato sauce
My family likes beans in their chili so I add 2 cans Bush's Chili beans (optional)
Bring all to a boil, then reduce heat
Then stir in 2 packages of Williams Chili Seasoning Mix

Simmer stirring occasionally for about 30-40 minutes and that's it!

Serve in a bowl over crushed tortilla chips and sprinkle with cheddar cheese and maybe a few extra chopped onions.
Made a big pot last weekend....she gone.
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Old 09-28-2014, 12:03 PM   #6
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Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09



Margaret's Recipe



Step 1

2 lbs. course ground beef (chili grind)

1 TBS Cooking Oil

1 TBS Granulated Onion



Add ingredients together and lightly brown meat



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

That's the one I use. It's the bomb dot com.
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Old 09-28-2014, 12:16 PM   #7
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Thanks! il be trying this one out!
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Old 09-28-2014, 01:27 PM   #8
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Default Good Chili Recipe?

My favorite of all the terlingua winners was Susan Dean from 2008. You don't have to have her exact brands of chili powder. I have done the exact and with whatever I have on hand. Both came out great. I believe it is the bullion that is key.

Susan Dean Chili Recipe

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
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Old 09-28-2014, 06:40 PM   #9
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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.
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Old 09-29-2014, 07:27 AM   #10
R Herline Jr
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I love me some chilli
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Old 09-29-2014, 07:48 AM   #11
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This is the best Chili I have ever made.

Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

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
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Old 09-30-2014, 08:02 PM   #12
MesquiteBean
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I'm gonna have to give all of these a try. Thanks guys!
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Old 10-06-2014, 05:41 PM   #13
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I love chilli in the winter time.
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Old 10-06-2014, 05:47 PM   #14
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Eaten it tonight
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Old 10-06-2014, 06:24 PM   #15
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Tried something new this weekend. Was a whole bunch easier than my normal method and came out great. No kidney beans Btw!

[
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Old 10-06-2014, 06:36 PM   #16
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Hi guys,

I am fairly new here as a poster, but seem to lurk all day. All of the recipes that have been posted from past Terlingua winners are all good friends. If you want an easy to make pot of chili where you don't have to buy a bunch of spices check out Mild Bill's Spice Company out of Ennis. I am a competition chili cook in my spare time and I buy all of my spices from them. They have 3-4 prepackaged recipes from previous champs for sale. A gentleman named Bob Coats won the cookoff in 1999 and he is my grandfather. The recipe that they have for sale is still being used in competition today!
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Old 10-06-2014, 06:47 PM   #17
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I'm one of those people that prefers old school (and time consuming) chili with only 5 ingredients: beef stock (home-made of course), peppers (costenos, cascabels, chipotles, anchos, and pasillas), meat (in chunks, not ground), cumin, and masa harina.

-Simmer the chilis in broth for 15 min, remove them and puree them (use a few spoonfuls of broth to make it blend easier, discard the rest)
-Brown your meat in a dutch oven (and if you like onions and garlic you can add those in, I do)
-Add in chili puree and cumin and some fresh broth (enough to barely cover meat) and simmer for 3 hours or so (depending on how tough your meat is)
-Add in a tablespoon or two of masa harina and stir for a few minutes until it thickens (add more if necessary)
-Serve, and garnish with cilanto


Should look something like this (not my picture)



FYI I'm not a chili purist, my yankee mother always put potatoes and beans in the chili she would make, and I still enjoy it (just not as much as mine).

Last edited by sir shovelhands; 10-06-2014 at 06:59 PM..
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Old 10-13-2014, 06:14 PM   #18
dc1211
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Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

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



On step 3 right now!!!!
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Old 10-13-2014, 10:08 PM   #19
apolloreed
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Cold front just blew through the Houston area. Time for some chili!!!
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Old 10-14-2014, 04:59 AM   #20
Bily Lovec
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this, is chili
I make the beef soup style often, but this is the way I like best....


Quote:
Originally Posted by sir shovelhands View Post
I'm one of those people that prefers old school (and time consuming) chili with only 5 ingredients: beef stock (home-made of course), peppers (costenos, cascabels, chipotles, anchos, and pasillas), meat (in chunks, not ground), cumin, and masa harina.

-Simmer the chilis in broth for 15 min, remove them and puree them (use a few spoonfuls of broth to make it blend easier, discard the rest)
-Brown your meat in a dutch oven (and if you like onions and garlic you can add those in, I do)
-Add in chili puree and cumin and some fresh broth (enough to barely cover meat) and simmer for 3 hours or so (depending on how tough your meat is)
-Add in a tablespoon or two of masa harina and stir for a few minutes until it thickens (add more if necessary)
-Serve, and garnish with cilanto


Should look something like this (not my picture)



FYI I'm not a chili purist, my yankee mother always put potatoes and beans in the chili she would make, and I still enjoy it (just not as much as mine).
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Old 11-07-2014, 10:31 PM   #21
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I use this one here! Sorry about the pic and handwriting! Recipes I like I keep pics on my phone so they're handy wherever I might need em!!
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Old 11-09-2014, 11:11 PM   #22
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I guess I need more meat!! This all looks delicious.
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Old 11-13-2014, 04:22 AM   #23
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Some great recipes here. Thanks y'all.
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Old 11-17-2014, 01:29 PM   #24
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On those Terlingua recipes any idea how much those will feed? Getting ready to feed a bunch of people (150) and have been told Chili is one of the items I get to make. Any suggestions are appreciated
Thanks
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Old 11-17-2014, 01:48 PM   #25
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(
Quote:
Originally Posted by Mountain Man View Post
On those Terlingua recipes any idea how much those will feed? Getting ready to feed a bunch of people (150) and have been told Chili is one of the items I get to make. Any suggestions are appreciated
Thanks
I always figure 1/4 pound per person and adjust recipe from there. My 2 pound recipe will make 6 good servings. (I know my math is wrong. We are big eaters) Of course with chile, you can always add more liquid and make it go a little farther. I usually make more than I need
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Old 11-17-2014, 11:53 PM   #26
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First post on the site. I had a book on John Wayne and it contained his chili recipe. Here it is:

3# trimmed round steak cut into 1/2" cubes or chili grind ground beef
2 TBS cooking oil or bacon grease
30 oz. beef stock or broth
8 oz. can of El Pato hot tomato sauce
Two or three dashes of habanero hot sauce
2 TBS Onion Powder
2 beef bouillon cubes
1 chicken bouillon cubes
1 TSP Garlic Powder
2 TBS Cumin
1 TSP White Pepper
6 TBS Gephardt's Chili Powder or 1 - 28 oz. can of Las Palmas Chili Sauce
Salt to taste
3 shots of Tequila.

Brown the meat in the oil and stir in the beef broth, tomato sauce, hot sauce, onion powder, bouillon cubes, and Tequila.

Bring to a medium boil and simmer for one hour. Add water to keep ingredients covered if needed.

A half hour before serving, add garlic powder, cumin, white pepper, chili powder or sauce, and salt to taste.
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Old 11-22-2014, 02:30 PM   #27
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Trying this one now (live) Have 7 !/2 lbs deer

Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

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
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Old 11-22-2014, 02:39 PM   #28
thorthunder
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You will like it............ I stopped adding salt until it is in the bowl...........
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Old 11-22-2014, 02:52 PM   #29
Huntin
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The grind
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Old 11-22-2014, 04:05 PM   #30
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Yes, it taste very good. Thanks
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Old 12-01-2014, 05:39 PM   #31
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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.

hoping for a good turnout!!!
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Old 12-01-2014, 05:41 PM   #32
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Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

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.

Good stuff.
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Old 12-01-2014, 05:44 PM   #33
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It needs beans.
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Old 12-01-2014, 05:49 PM   #34
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Here you go. Making this tonight.
http://discussions.texasbowhunter.co...d.php?t=321427
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Old 12-01-2014, 06:00 PM   #35
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Quote:
Originally Posted by brrdnk View Post
Looks good. I am trying Margaret's recipe tonight. In the third step...
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Old 12-02-2014, 03:02 PM   #36
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Quote:
Originally Posted by thorthunder View Post
She won Terlingua in 05 and 09



Margaret's Recipe



Step 1

2 lbs. course ground beef (chili grind)

1 TBS Cooking Oil

1 TBS Granulated Onion



Add ingredients together and lightly brown meat



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

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Mmmm. Smells great!
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Old 12-02-2014, 03:23 PM   #37
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I made this again over thanksgiving. I have made it at least 4 times now. It's hard for me to change.

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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

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.

The only thing I tweak is I float several kinds of peppers in mine because I usually have several kinds available.

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Old 12-02-2014, 03:27 PM   #38
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Gonna have to try this one ^^^

This is the one I always make

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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Old 12-02-2014, 07:27 PM   #39
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Best pot of chili Ive ever made.
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Old 12-08-2014, 01:46 PM   #40
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Quote:
Originally Posted by stickman View Post
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.
Quote:
Originally Posted by TexaRican View Post
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!
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Old 12-09-2014, 09:14 AM   #41
junior
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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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Old 12-09-2014, 09:15 AM   #42
Sika
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Quote:
Originally Posted by pigstika1978 View Post
Man I got the Ragin baze chili kit from Blake and I have to say it was the best chili I have ever had I used the Bloody Mary method
X2!
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Old 12-09-2014, 06:36 PM   #43
MesquiteBean
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Working on some now. Will post pics later!
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Old 12-14-2014, 02:17 PM   #44
barnetda
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Great thread with some tasty recipes. I will be printing these out for sure!!
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Old 12-29-2014, 09:54 AM   #45
jwal
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Quote:
Originally Posted by pigstika1978 View Post
Man I got the Ragin baze chili kit from Blake and I have to say it was the best chili I have ever had I used the Bloody Mary method
What is the Bloody Mary method?

Had Ragin Blaze chili for the first time at deer camp this past weekend. Going to be placing an order soon.
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Old 12-30-2014, 02:32 PM   #46
TMain
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I am trying Margaret's Recipe
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Old 12-31-2014, 02:36 AM   #47
hellbndr23
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My wife is major anti MSG. Do yall have any alternatives for the bouillon cubes or sazon goya?
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Old 12-31-2014, 07:35 AM   #48
Avezorak
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Quote:
Originally Posted by hellbndr23 View Post
My wife is major anti MSG. Do yall have any alternatives for the bouillon cubes or sazon goya?

Use can use liquid chicken broth. Ive done that and if anything, it makes it better. Just watch out because it will add salt.
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Old 02-23-2015, 06:57 PM   #49
saltwater
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Quote:
Originally Posted by Avezorak View Post
Attachment 675211

Mmmm. Smells great!
This was better than I ever expected, I added 2 cans of stewed tomatoes and one can of beans. Served with cheddar and crackers.
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Old 12-09-2015, 04:41 PM   #50
salth2o
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I made a big pot of chili using Margaret's recipe today for the office Christmas luncheon. I used venison and wild pork and converted some people who said they did not like deer meat. A few of the office ladies went back for seconds and thirds of the chili. LOL
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