Honey Jones
Canyon Lake, Texas
2003 CASI Champion
Step 1
2 1/2 Lbs, Lean course ground beef or chuck tender cut into 3/8" cubes
1 tbsp - Cooking oil
1 tsp - seasoned salt
In a 4 quart heavy saucepan, add above ingredients while browning the meat
Step 2
Add 1 8oz can of Tomato sauce and 1 14 1/2 oz can of beef broth and bring to boil
Reduce heat and simmer for 1/2 hour
Step 3
1 tbsp - Mexene Chili Powder
1 1/2tbsp - onion granules
1 tbsp - paprika
2 tsp - garlic granules
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cayenne pepper
1 - beef bouillon cube
1 - chicken bouillon cube
Combine spices then add mixture to pot. Drop 1 beef and 1 chicken bouillon cube into pot. Continue to simmer for 1 hour. Add water as needed
Step 4
6 tbsp - Mexene Chili Powder
5 tsp - cumin
1/4 tsp - dark brown sugar
1 1/2 tsp - garlic granules
1 tsp - "Original" Louisiana Hot Sauce
1 pkg - Sazon Goya or 1/2 tsp MSG
Combine spices then add mixture to pot. Simmer chili for 1/2 hour, adding spring water as needed for desired consistency. Add salt to taste and "Original" Louisiana Hot sauce for heat
Honey Jones
Canyon Lake, Texas
2003 CASI Champion
Step 1
2 1/2 Lbs, Lean course ground beef or chuck tender cut into 3/8" cubes
1 tbsp - Cooking oil
1 tsp - seasoned salt
In a 4 quart heavy saucepan, add above ingredients while browning the meat
Step 2
Add 1 8oz can of Tomato sauce and 1 14 1/2 oz can of beef broth and bring to boil
Reduce heat and simmer for 1/2 hour
Step 3
1 tbsp - Mexene Chili Powder
1 1/2tbsp - onion granules
1 tbsp - paprika
2 tsp - garlic granules
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cayenne pepper
1 - beef bouillon cube
1 - chicken bouillon cube
Combine spices then add mixture to pot. Drop 1 beef and 1 chicken bouillon cube into pot. Continue to simmer for 1 hour. Add water as needed
Step 4
6 tbsp - Mexene Chili Powder
5 tsp - cumin
1/4 tsp - dark brown sugar
1 1/2 tsp - garlic granules
1 tsp - "Original" Louisiana Hot Sauce
1 pkg - Sazon Goya or 1/2 tsp MSG
Combine spices then add mixture to pot. Simmer chili for 1/2 hour, adding spring water as needed for desired consistency. Add salt to taste and "Original" Louisiana Hot sauce for heat
