Terry Parton 2017 OTICC Recipe


2# Ground Chuck (80/20) or Chili Grind
1 golf ball size Jimmy Dean Hot Sausage Ball
1 can each Swanson Full Salt Beef and Chicken Broth
1 small can Hunt’s Full Salt Tomato Sauce

1st Dump
1 T Sandia Ground Chili Pepper
1 T Champion Chili Powder Blend
1 T San Antonio Original
1 T Onion Granules
1 ½ tsp Garlic Granules
2 tsp Knorr Beef Powder
2 tsp Knorr Chicken Powder
¼ tsp Serrano Powder
¼ tsp Salt

2nd Dump
1 T Cumin
1 T Champion Chili Powder Blend
2 T San Antonio Original
¼ tsp Terlingua Dust
¼ tsp White Pepper
1 pkg Sazon Goya (Cilantro & Annatto)


Brown 2 lbs of chili grind or ground chuck (leave in big pieces); drain and set aside. Add Jimmy Dean hot sausage ball, 1 can of beef broth, 1/2 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add the 1st Dump and let it cook for a few minutes. Then add drained meat. Boil on medium heat for 20-25 minutes or until meat is done. Rinse sausage ball and remove.

One hour before turn in, bring chili to a boil. Add the rest of the chicken broth and mash meat into bite size pieces. Add the 2nd Dump and cook for 20-25 minutes over medium to medium low heat. Check for salt and adjust if necessary.