third base chili

★★★★★ 2
jus4nan avatar
By nellie rickey
from vancouver, WA

I wanted to enter a cook off so I studied tips and recipes and jumped in..took first place 2 years ina row..and husband does not like canned chili anymore lol

★★★★★ 2
serves 6 or more
prep time 35 Min
cook time 2 Hr

Ingredients For third base chili

  • SPICE BLEND # 1
  • 1 1/2 Tbsp
    onion powder
  • 1 tsp
    msg optional
  • 1 1/2 tsp
    garlic powder
  • 1 tsp
    creole seasoning
  • SPICE BLEND # 2
  • 6 Tbsp
    chili powder no salt
  • 1/2 tsp
    mexican oregano
  • 1/2 tsp
    marjoram
  • 1 Tbsp
    cumin
  • 1 Tbsp
    paprika
  • 1/2 tsp
    white pepper
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    season all
  • SPICE BLEND #3
  • 1 Tbsp
    ground red chili pepper
  • 1/2 tsp
    cayenne
  • 1 Tbsp
    cumin
  • 1/2 tsp
    garlic powder
  • CHILI BASE
  • 3 lb
    chili meat (ground for chili)
  • 3 tsp
    bacon fat
  • 14 1/2 oz
    can chicken broth
  • 1 tsp
    red hot sauce
  • 1 tsp
    green hot sauce
  • 16 oz
    tomatoe sauce
  • water as needed
  • 14 1/2 oz
    beef broth
  • 1 Tbsp
    beef boulion
  • 1 Tbsp
    chicken bouillon
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    worcestshire
  • salt and pepper to taste
  • ASSEMBLE 3 SPICE MIXES IN SMALL BOWLS AND SET ASIDE

How To Make third base chili

  • 1
    For the chili: In a medium skillet, brown the meat in three batches, using 1 teaspoon of bacon fat for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the chicken broth, hot sauces and 1 can tomato sauce. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender. While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the mild tomato sauce, 1/2 can beef broth, the beef and chicken bouillon crystals, Worcestershire sauce , brown sugar and enough of the remaining beef broth to make a medium-thick sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat. After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so. Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, taste for salt and add

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