world champion texas chili
Updated on Aug 12, 2014
This recipe is extensive but if you want to win, you need to thorough. The balance of flavors and contrasting textures in this bowl of red chili make your mouth water until the last spoon is gone. I do my prep by making each step in the recipe a separate Ziplock bag. This makes it easy to cook by dumping the bags of spices into the pot during each step.
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prep time
1 Hr
cook time
2 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 cans 10 1/2 ounce beef broth
- 2 cans 10 1/2 ounce chicken broth
- 6 pounds cubed chuck
- 2 - beef bouillon, cubes
- 2 - chicken bouillon cubes
- 3 cans 8 ounce tomato sauce
- 7 1/2 teaspoons onion powder
- 4 1/2 teaspoons garlic powder
- 11 tablespoons chili powder
- 2 teaspoons bbq rub
- 1 teaspoon black pepper
- 4 packages goya sazon
- 1 teaspoon white pepper
- 2 teaspoons cayenne pepper
- 3 tablespoons + 2 teaspoons cumin
- 1 teaspoon brown sugar
How To Make world champion texas chili
-
Step 1Lightly Brown the chuck and drain Add the broths, bouillion cubes and tomato sauce and bring to a boil for 30 minutes
-
Step 2Add : 6 Tsp Onion powder 3 Tsp Garlic powder 3 TBL Chili powder BBQ Rub 1 TSP black pepper 2 packets Goya Simmer for one hour
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Step 3Add: 1.5 TSP Onion powder 1.5 TSP Garlic powder 1 TSP White pepper 8 TBLS Chili powder 1 TSP Cayenne 1 Packet Goya 2 TSP Cumin 1 TSP Brown sugar Simmer for 30 minutes
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Step 4Add: 3 TBLS Cumin 1 TSP Cayenne 1 Packet Goya Simmer for 10 minutes and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chili
Keyword:
#winner
Keyword:
#Competition
Keyword:
#chili
Keyword:
#texas red
Keyword:
#beef chili
Keyword:
#champion
Ingredient:
Beef
Culture:
Southwestern
Method:
Stove Top
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