Sahara Chili by Margaret Nadeau – 2009 and 2005 TICC Winner

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth

Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder*
2 TBS Dark Chili Powder**
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)

Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder*
1 TBS Dark Chili Powder**
1 tsp Paprika
½ TBS Ground Cumin

Add water if needed

Leave covered and simmer for 30 minutes

*For the Light Chili Powder we recommend Cowtown Light, San Antonio Original or El Toro.

**For the Dark Chili Powder we recommend San Antonio Dark, or Mild Bill’s Dark.