Mike Stevens 2014 ICS Red Chili Championship Recipe


YAKETY YAK RANCH CHILI 

Ingredients:
3 lbs cubed beef tri-tip
2 14 oz cans beef broth
1 8 oz can of tomato sauce
4 cloves of garlic - pressed
1 tbsp Tabasco
1 jalapeno pepper - pierced
1ST SPICES

1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp Mexican ground oregano
1/4 tsp ground Bay Leaf powder
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1 tbsp Fort Worth light chili powder (Stockyards Special from Mild Bill's)
1/2 tbsp New Mexico hot chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
2 tsp chicken granules
2 tsp beef granules
1 tbsp gound cumin

2ND SPICES

1 tbsp ground cumin
2 packets Sazon Goya seasoning
1/4tsp brown sugar
1 tbsp garlic powder
1/4 tsp white pepper
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1/2 tbsp Fort Worth light chili powder (Stockyards Special from Mild Bill's)
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend

Instructions:

Brown meat, drain and rinse and then add 2 cans of beef broth, can of tomato sauce, 1 tbsp Tabasco, pressed garlic and 1st Spice Mix. Pierce a jalapeno pepper and float in sauce. Simmer for 2-2 1/2 hours and then remove the softened jalapeno, squeezing it into the sauce to give it a little more heat. Add the 2nd Spice Mix and simmer for another 1/2 hour and then serve up.