Mild Bill's Competition Chili Recipe - Updated as of 2/2024

This is a great recipe if you are starting out or your recipe has bitten the dust.  The chili powder blends and ground chili peppers can be substituted for other blends and ground peppers should you want to modify it. You can also use 2 serrano peppers in this recipe OR 1/4 tsp Serrano powder in the 1st dump. DO NOT use both.

2 lbs 80/20 Ground Chuck
1 can Swanson Beef Broth
1 can Swanson Chicken Broth
1 8 oz can Hunt Tomato Sauce

Gray your meat and drain it well. Wipe the pot clean and add all of the beef broth, ½ of the chicken broth, and all of the tomato sauce. If using Serranos, prick holes in them and drop them in the pot. Once it reaches a boil, add the following:

1st Dump
2 ½ tsp New Mexico Chili Powder (Hot or Mild)
1 T Cowtown Light Chili Powder
1 T EC Special Chili Powder
1 T San Antonio Original Chili Powder
2 tsp Onion Granules
2 tsp tsp Garlic Granules
2 tsp Knorr Beef Granules
2 tsp Knorr Chicken Granules
½ tsp Cayenne - see note below
1/4 tsp Salt

Let your 1st Dump and liquid boil for a few minutes and then add your meat back in. Cook on a medium boil for 20-25 minutes (or until meat is done). Take Serranos out if using, squeeze through a strainer, and discard. Let it rest for 20-30 minutes. Turn your chili back on and let it come to a boil. Once it’s boiling, add your 2nd Dump:

2nd Dump
1 T Cumin
1 T EC Special Chili Powder
2 T San Antonio Original
1 pkg Sazon Goya
1/4 tsp Hot Stuff

Bring this to a medium boil and cook for 15 minutes. You may or may not need to add the remainder of the chicken broth. After the second dump has cooked in for 15 minutes, check it for salt. Continue cooking for 10 more minutes. Adjust seasonings to taste and turn in!

Note - If you're using New Mexico Mild chili powder, go with 60k Cayenne.  If you use New Mexico Hot chili powder, go with the milder 40k Cayenne in this recipe.