Gene Moffett "48 Volt Maxdale Special" 2021 OTICCC Championship Recipe

48 Volt Maxdale Special Chili Recipe

2lbs Ground Chuck or Chili Grind

1 golf ball size Jimmy Dean Hot Sausage Ball

1 can each Swanson Full Salt Beef & Chicken Broth

1 small can Hunt's Full Salt Tomato Sauce

1st Dump

2 T Cowtown Light

1 T Sandia Chili Powder

1 T Onion Granules

1 1/2 tsp Garlic Granules

2 tsp each Knorr Beef and Chicken Powder

1/4 tsp 40k Cayenne

1/4 tsp Salt

2nd Dump

1 T Cumin

1 T San Antonio Original

2 T Cowtown Light

1/4 tsp Terlingua Dust

1/4 tsp 40k Cayenne

1/4 tsp White Pepper

1 package Sazon Goya (Cilantro & Annatto)

Directions: Brown 2 lbs of chili grind or ground chuck (leave in big pieces); drain and set aside.  Add Jimmy Dean hot sausage ball, 1 can of beef broth, 1/2 can of chicken broth, and 1 can of tomato sauce; bring to a boil.  Once boiling, add the 1st Dump and let it cook for a few minutes.  Then add drained meat.  Boil on medium heat for 20-25 minutes or until meat is done.  Rinse sausage ball and remove.

One hour before turn in, bring chili to a boil.  Add the rest of the chicken broth and mash meat into bite size pieces.  Add the 2nd Dump and cook for 20-25 minutes over medium to medium low heat.  Turn off and let gravy come up for about 10-15 minutes.  Turn back on to a really low simmer to fill cup.  Check for salt and adjust if necessary.