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​Bob Coats
Irving, Texas
Bottom of the Barrel Gang 
      Cooking Team
1999 CASI Champion

Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco 

Add 
1 Can - Swansons Beef Broth 
1/2 Can - Swansons Chicken Broth 
1 - 8 oz Can - Hunts Tomato Sauce 
Float 2 Serano Peppers 
Bring to a boil and add the following: 

First Spices 
2 TSP Granulated Onion 
1/2 TSP Cayenne 
2 TSP Wylers Beef Granules 
1/4 TSP Salt 
2 TSP Wylers Chicken Granules 
1 TBSP Pendery's Fort Worth Light Chili Powder 
2 TBSP Gunpowder Foods Texas Red Chili Powder 
Cover and cook 1 hour - squeeze peppers and discard pulp 

Second Spices 
2 TSP Pendery's Ground Cumin 
2 TSP Granulated Garlic 
1/4 TSP Gunpowder Foods Hot Stuff 
2 TBSP Gebhardt Chili Powder 
1 TBSP Pendery's Fort Worth Light Chili Powder 
1 Packet Sazon Goya 
Adjust liquid with remainder of chicken broth, if necessary 
Cover and cook 30 minutes 

Third Spices 
1 TBSP Gebhardt Chili Powder 
1 TSP Pendery's Ground Cumin 
1/4 TSP Granulated Garlic 
1/4 TSP Cayenne 
1/4 TSP Brown Sugar 
Reduce heat to a slow boil 
Cook 10 minutes 
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste ​

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