Brian Spencer 2013 TICC Recipe

First Mix of Spices
1 T Dixon Medium Hot Chili Powder - Mild Bill's
1 T Cowtown Lite Chili Powder - Mild Bill's
1 T Mexene Chili Powder
2 tsp Wyler’s beef bouillon granules
2 tsp Wyler’s chicken bouillon granules
2 tsp Granulated onion
1/4 tsp cayenne pepper
1/8 tsp salt

Second Mix of Spices
1 T Mexene Chili Powder
1 T Cowtown Lite Chili Powder - Mild Bill's
2 T San Antonio Original Chili Powder - Mild Bill's
1/8 tsp Black pepper
1/8 tsp Terlingua Dust Chili Powder - Mild Bill's
1 T Cumin
2 tsp Granulated Garlic
1 package Sazon Goya

In a 4 quart pot brown 2lbs of chili grind, then drain in colander and set aside. Remove all grease from pot with a paper towel. Next add one can of beef broth, 1/2 can of chicken broth, 1 can 8oz tomato sauce, and float 1 medium Serrano pepper. Bring to a boil. Once it is boiling add first mix of powders and cook for about 10 minutes at a high heat.

Next add drained meat and bring temp down to low heat and cook for about 35 to 45 minutes depending on location of cook off with the lid on at all times. Once this cooking step is complete, turn off heat and let chili rest in pot for one hour. Remove Serrano pepper with slotted spoon, squeeze out extra juices from pepper then discard.

Bring back to a boil and add second spice mix. Then reduce heat to low and cook for 30 minutes. (Cook till chili powders are complete dissolved). Add liquid as needed and 1/8 tsp cayenne for heat if needed.

Check for salt and heat adjust if necessary.
Good luck to everyone and see ya on the chili trail!

Brian Spencer