2021 Dianne Lewis ICS Homestyle Chili Championship Recipe
Dianne Lewis
2021 WCCC ICS Homestyle Chili Champion
Fairy Dust Chili
INGREDIENTS:
2 lbs 80/20 Ground Chuck HEB Tube Meat
2 TBS Canola Oil
1 can Swanson’s Beef Broth
1 can Swanson’s Chicken Broth
1 small can Tomato Sauce
1st Spice Mixture
2 tsp Onion Granules – Mild Bill’s Spices
1 ½ tsp Garlic Granules – Mild Bill’s Spices
1 TBS Knorr Beef Granules
1 TBS Knorr Chicken Granules
2 TBS San Antonio Original – Mild Bill’s Spices
2 tsp Dixon – Mild Bill’s Spices
1/8 tsp Cayenne – Mild Bill’s Spices
1/8 tsp Telicherry Black Pepper- Mild Bill’s Spices
2nd Spice Mixture
1 TBS San Antonio Original – Mild Bill’s Spices
2 TBS Cowtown – Mild Bill’s Spices
1 1/2 TBS Cumin – Mild Bill’s Spices
½ tsp Granulated Garlic – Mild Bill’s Spices
1/8 tsp Brown Sugar
1 packet Sazon Goya
2 cans Bush’s Chili Beans (drained)
Cholula Hot Sauce
INSTRUCTIONS:
In a 3 or 4 quart pot, lightly brown 2 lbs 80/20 Ground Chuck in 2 TBS Canola Oil. As you are browning, leave meat in big chunks in your pot. Drain off the grease and set meat aside. Clean out your pot and add meat chunks back to pot and add 1 can each Swanson’s Beef and Chicken Broth. Cook on low boil for 45 minutes. Remove meat and strain off grease from broth. Add strained broth and meat chunks back to pot and add Tomato Sauce and 1st Spice Mixture.
Cook on low medium heat being careful not to mash the meat. After about 30 minutes, turn off heat. Cut meat chunks down or use a potato masher to break up meat to about fingertip size.
Turn on heat to low and add 2nd spice mixture. Add Bush’s Chili Beans. Simmer on low heat for about 20 minutes.
Before serving, add 3 dashes of Cholula Hot Sauce, salt to taste and if needed, cayenne pepper for heat.