JASON GOAINS' 2014 CHAMPIONSHIP RECIPE
First Mix of Spices
1   tbsp.  Mexene Chili Powder 
1   tbsp.  San Antonio Original Chili Powder - Mild Bill's
1   tbsp.  Dixon Med Hot Chili Powder - Mild Bill's
1   tbsp.  Onion Granules 
1   tbsp.  Garlic Granules 
1   tbsp.  Beef Granules * 
1   tbsp.  Chicken Granules * 
1   tsp.    Cumin
1/4 tsp.   Hungarian Paprika
1/8 tsp.   Salt *
1/4 tsp.   Hot Stuff Pepper blend - Mild Bill's
 
Second Mix of Spices
1 tsp.     Mexene Chili Powder
1 tbsp.   San Antonio Original Chili Powder - Mild Bill's
1 tsp.     Cowtown Lite Chili Powder - Mild Bill's
1 tsp.     San Antonio Red Chili Powder - Mild Bill's
1 tsp.     Cumin
2 Dash   Louisiana Hot Sauce *
1/8 tsp.   Hot Stuff Pepper blend - Mild Bill's
1 pack    Sazon' Goya *
 
Brown 2lbs of chili grind drain off grease. Add 1 can beef broth, 1 can tomato sauce and first mix of spices bring to a boil, then reduce to simmer for 50 minutes, then add 2nd mix of spices and simmer for 30 minutes. During this time if liquid is needed you may use more beef broth also salt and heat can be adjusted to your liking. GOOD LUCK 

Note:  Items marked with an * were purchased at H-E-B Grocery Store.  CASI recommends you visit our sponsors for your chili cooking needs. ​