Carol West - 1998 CASI Champion
Chili Magic Step 1 1 1/2 lbs - beef chuck tender cut into cubes Brown the meat. After browning, add to the meat: 1 - 8 oz can of tomato sauce 1 - 14-1/2 oz can of beef broth 2 cubes - chicken bouillon granules 1 cube - beef bouillon granules 1/2 tsp - cayenne pepper, ground 1/2 tbsp - onion powder 1 tbsp - R.T. Red chili powder 1 tbsp - Fort Worth Light chili powder Bring to a boil, cook meat until tender. Step 2 30 minutes before turn in for judging add the following: 1 tsp - cumin 1 tsp - sazon goya 1/8 tsp - brown sugar 1 tsp - garlic 1/8 tsp - black pepper 1 tbsp - R.T. Red chili powder 1 tbsp - Fort Worth Light chili powder |