Greg Lindsey 2025 TICC Championship Recipe

Champion’s Recipe:
Ingredients:
2-lbs ground beef 80/20 (tube meat) HEB is preferred, if not then Walmart
1-Can Tomato Sauce
1-Can Swanson Beef Broth
1-Can Swanson Chicken Broth
1-Carton of Beef broth (for boiling meat in)
First Dump of Spices:
2-TBS San Antonio Original (Mild Bills)
1-TBS Dixon (Mild Bills)
2-tsp Onion granules (Fiesta)
1-Beef Bouillon Cube (Knorr)
1-Chicken Bouillon Cube (Knorr)
¼-tsp Red Jalapeno Powder (Mild Bills)
1/8-tsp Kosher Salt
Second Dump of Spices:
1 ½-TBS San Antonio Red (Mild Bills)
1-TBS Cowtown Lite (Mild Bills)
1-TBS Champion (Mild Bills)
2-tsp Garlic granules (Fiesta)
1-TBS Cumin packed
¼- tsp Cayenne powder
¼- tsp Green Jalapeno powder
1/8-tsp White Pepper
1 pack Sazon Goya packet
¼-tsp Brown Sugar
1 golf ball sized Ownes Hot sausage patty (flatten so you can find it later) always from fresh, frozen will break apart when boiling
Directions:
·       Form meat into 6 balls, put in pot and pour enough beef broth to halfway up the meat. Sprinkle with garlic/pepper (Fiesta) and often I’ll sprinkle with a little Kosher salt.
o   Bring meat to a med boil and let it foam for about 30 mins. too long and the meat will turn tough; I like mine about a very med rare (don’t worry they’ll cook through later)
·       Remove meat and place in foil with paper towels to absorb any grease and keep warm.
·       Clean out pot to remove any grease, wipe the pot dry
·       Put the Tomato sauce in the pot along with the beef broth and 1/2 can of the chicken broth.
·       Bring to a boil for a few mins, add 1st dump and mix in.
·       Add sausage patty, boil for a few mins and return meatballs to the pot, med boil cook for 45 mins
·       Turn off stove, let rest for 1 hour (go mingle, have a drink maybe take a short nap. (LOL)
After resting 1 hour it’s go time.
·       Return the pot to a low rolling boil, 5 mins later pull the sausage ball and give a gentle squeeze (eat it, it’s a great snack)
·       Wait 10 mins and add 2nd dump, mix it in.
·       Low boil for 30-35 mins, chop up meatballs into small pieces (leave a little chunk as some judges like a bigger piece)
·       Keep the low boil for a few more minutes, stir it one more time and turn off fire 15 mins before turn in.
·       Remove any excess grease with a small spoon or paper towel, a little grease is OK, fat is flavor (guess that makes me delicious (LMAO) Add remaining chicken broth if needed and salt to taste. Sometimes I need to add a little hot water, depends on many factors, not a lot but a few tablespoons, you’re making gravy not soup.
Cup it up, make sure you have lots of gravy in the cup.
·       Turn it in and pray for the judges LOL
This is a pretty hot recipe, if you want it milder you can leave out the cayenne, green jalapeno powder or white pepper or simply decrease the amounts of those, but remember it’s not spaghetti sauce, so chili needs a little heat.
Good Luck and I hope this helps get you to Terlingua
See you on the Chili Trail.  Come join me and have some fun.
CASI – Chili, Charity, and Fun.