T.J. CANNON'S 2012 CHAMPIONSHIP RECIPE
2lbs Ground Chuck 1 Can Beef Broth 1 Can Chicken Broth 1 Small Can Tomato Sauce 2 Serrano Peppers 1st Mix of Spices 2 tsp MB Onion Granules ¼ tsp MB Cayenne 2 tsp each Wyler’s Beef and Chicken Granules ¼ tsp Salt 1 ½ tsp MB Garlic Granules 2 T MB Cadillac Cowgirl Chili Powder 2 tsp Dixon Medium Hot Chili Powder 2nd Mix of Spices 1 T Cumin ½ tsp Garlic Granules 1/8 tsp MB Gunpowder Foods Hot Stuff 1/8 tsp Cayenne Pepper 2 T MB Cadillac Cowgirl Chili Powder 1 T Mexene Chili Power 1/8 tsp Brown Sugar 1 Package Sazon Goya Directions: In a 4qt pot, brown your meat; drain it and set it aside. Remove all grease from the pot and add all of the liquid. Poke holes in the serranos and add them to the pot. Bring the liquid and peppers to a boil; add your first set of spices and meat. Boil on medium high for 25 minutes or until meat is tender and then turn off. Squeeze and discard peppers. Allow chili to rest for 30 minutes and then bring back to a boil, adding more liquid if needed. Add the second set of spices and boil over medium heat for 20 minutes. Check for salt, heat and chili powder flavor; adjust if necessary. Good luck! TJ Cannon Corinth, TX |