Roger Foltz
2004 TICC
Champion
 
 

Brown 2 ½ lbs of cubed mock tender.
Add 1 Can Beef Broth & 1/2 Can Chicken Broth
Cook to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for cut meat, less for grind,
about 30 minutes.
Add 2nd dump, cook on low for 30 minutes.
​Add 3rd dump, cook for 10 minutes and turn off.
30 minutes before turn in reheat chili.
10 minutes before turn in, add 4th dump. Adjust for salt and heat as necessary.
 
1st Dump
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 T Beef Boullion
1 T Chicken Boullion

2nd Dump
½ t Salt
¼ t Jalapeno powder
½ t Brown Sugar
2 Packages Sazon
1 Bay Leaf
¼ t Corriander
¼ t Oregano
½ t Brown Sugar
1 Can Tomato Sauce

3rd Dump
1 T Paprika
1/8 t Ancho Powder
1/8 t Habanero Powder
1 T Ft Worth Chili Powder
1/4 t White Pepper
1/8 t Red Pepper
2 T Pueblo Dark Chili Powder

4th Dump
2 T Rancho Dark Chili Powder
1 t Paprika
1 T San Antonio Red Chili Powder
1 T + 1 t Comino
1/4 t Brown Sugar 1 t MSG
1/8 t Black Pepper

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