Mild Bill's Competition Chili Recipe

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.

2 lbs Chili Grind or 80/20 Ground Chuck
1 can Swanson Beef Broth
1 can Swanson Reduced Sodium Chicken Broth
1 8 oz can Hunt No Salt Added Tomato Sauce
2 Serrano Peppers

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. Prick holes in your serranos and drop them into the liquid. 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 Wylers Beef Granules
2 tsp Wylers Chicken Granules
½ tsp Cayenne
1/8 tsp Salt

Let your 1st Dump, liquid and serranos boil for a few minutes and then add your meat back in. Cook on a med boil for 30-45 minutes (or until meat is done). Remove the peppers and squeeze them into your chili. Let it rest for 20 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
¼ tsp Brown Sugar

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!