James Burns 2015 TICC Recipe

First Mix of Spices
1 Tbsp Mexene Chili Powder
1 Tbsp Dixon Medium Hot Chili Powder - Mild Bill's Spices
1 Tbsp Cowtown Lite Chili Powder - Mild Bill's Spices
2 tsp Beef Granules*
2 tsp Chicken Granules*
2 tsp Onion Granules
1/8 tsp Cayenne Pepper
1/8 tsp Salt

Second Mix of Spices
1 Tbsp San Antonio Red Chili Powder – Mild Bill’s Spices
2 Tbsp San Antonio Original Chili Powder - Mild Bill's Spices
1/8 – 1/4 tsp Terlingua Dust Chili Powder - Mild Bill's Spices
1 Tbsp Texas Original Chili Powder
1/4 tsp Cayenne Pepper
1 Tbsp Cumin
2 tsp Garlic Granules
1 Pack Sazon Goya

Brown 2lbs of chili grind drain and set aside. Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1 - 8oz can of tomato sauce and float 2 medium Serrano pepper. Add drained meat, bring to a boil and then add first mix of spices. Cook for about 10 minutes at a high heat. Reduce heat and cook 30 – 45 minutes.
Turn off heat and let chili rest in pot for 30 minutes to an hour. Remove Serrano peppers, squeeze out juices and then discard. Bring back to a boil 30 – 45 minutes before turn in and then add second mix of spices. Cook 30 minutes. Check for salt and heat; adjust if necessary. Spoon the chili into the judging cup and then turn in. Good Luck – see ya at the next cook off.

Note: Items marked with an * purchased at DFW area H-E-B Grocery Store.