Mild Bill's Spice Co., Inc.

Pat Pilchiek's 2002 Terlingua International
Chili Championship Winner

Gray 2 lbs. of meat in 1 Tbsp. Crisco in a med-large Sauce Pan.

Add

• 1 can beef broth
• 1/2 can chicken broth
• 1 - 8oz. can tomato sauce
• float 2 Serrano peppers

Bring to a boil.

Add:

• 2 tsp. granulated onion
• 1/2 tsp. cayenne
• 2 tsp. beef granules
• 1/4 tsp. salt
• 2 tsp. chicken granules
• 1 Tbsp. Cowtown Light Chili Powder
• 1 Tbsp. S A Dark Chili Powder
• 1 Tbsp. R. T. Original Chili Powder

Cover and cook at a medium boil for 1 hour.
Squeeze peppers and discard pulp

Add:

• 2 tsp. cumin
• 2 tsp. granulated garlic
• 1/4 tsp. green Jalapeno Pepper
• 2 Tbsp. San Antonio Original Chili Powder
• 1 Tbsp. Cowtown Light Chili Powder
• 1 packet Sazon Goya

Add liquid using remainder of chicken broth if necessary.
Cover and cook for 30 minutes.

Add:

• 1 Tbsp. San Antonio Original Chili Powder
• 1 tsp. cumin
• 1/4 tsp. granulated garlic
• 1/4 tsp. cayenne
• 1/4 tsp. brown sugar

Reduce heat to a slow boil. Cook for 10 minutes.
Adjust with salt, cayenne and San Antonio Chili Powder to taste.