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Glen's Championship Chili

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***MEAT AND LIQUIDS***
2 1/2 pounds cubed chuck roast
1 14 1/2 ounce Swanson beef broth
1 8 ounce can hunt's tomato sauce
***FIRST SEASONINGS***
2 tablespoons paprika
1 tablespoon beef bouillon crystals
1 tablespoon Pendery's fort worth light chili po
1 tablespoon granulated onion
1 teaspoon chicken bouillon crystals
1 teaspoon ground cayenne pepper
1/2 teaspoon jalapeno pepper powder
1/2 teaspoon salt
***SECOND SEASONINGS***
2 tablespoons Gebhardt's chili powder
2 tablespoons Pendery's fort
worth light chili powder
2 tablespoons R. T. chili powder
1 tablespoon ground cumin
1 tablespoon powdered garlic
1/2 teaspoon white pepper

Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve. Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning technique. Posted to the BBQ-List by Jeff D. Wheeler on 27 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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