Third Base Chili

1
nellie rickey

By
@jus4nan

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 or more
Prep:
35 Min
Cook:
2 Hr

Ingredients

  • 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

Step-by-Step

  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

Printable Recipe Card

About Third Base Chili

Regional Style: Mexican
Hashtag: #Soups



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