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.