​James Burns - Point Texas - 
​CASI Terlingua 2015 Champion
  First Mix of Spices
  • 1  Tbsp Mexene Chili Powder
  • 1  Tbsp Dixon Medium Hot Chili Powder
  • 1  Tbsp Cowtown Lite Chili Powder
  • 2  tsp  Beef Granules *
  • 2  tsp  Chicken Granules *
  • 2  tsp  Onion Granules – Pendery’s
  • 1/8  tsp  Cayenne Pepper - Pendery’s
  • 1/8 tsp  Salt  
 
Second Mix of Spices                       
  • 1 Tbsp  San Antonio Red Chili Powder
  • 2 Tbsp  San Antonio Original Chili Powder
  • 1/8 – 1/4 tsp  Terlingua Dust Chili Powder
  • 1 Tbsp Texas Original Chili Powder – Lone Star Spices, etc
  • 1/4  tsp  Cayenne Pepper – Pendery’s
  • 1 Tbsp Cumin - Pendery’s                                                  
  • 2 tsp  Garlic Granules – Pendery’s
  • 1 Pack Sazon Goya
 
Cooking Directions; 
Brown 2lbs of chili grind, with a few drops of Louisiana Hot Sauce; then drain meat and set aside.  Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1 - 8oz can of tomato sauce and float 2 medium Serrano pepper.  Add drained meat, bring to a boil and then add first mix of spices.  Cook for about 10 minutes at a high heat.  Reduce heat and cook 30 – 45 minutes.

Turn off heat and let chili rest in pot for 30 minutes to an hour.  Remove Serrano peppers, squeeze out juices and then discard.  Bring back to a boil 30 – 45 minutes before turn in and then add second mix of spices.  Cook 30 minutes. 
 
Check for salt and heat; adjust if necessary.  Spoon the chili into the judging cup and then turn in.  Good Luck – see ya at the next CASI cook off.
 
Enjoy a glass of Woodbridge Wine or a shot of Tequila Rose while your chili is being judged.
 
Note:  Items marked with an * purchased at area H-E-B Grocery Store.