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Kathryn Williams Cavender
Missouri City, Texas 2019 CASI Terlingua International Chili Champion |
Meat Prep Instructions:
Bring the liquid ingredients below to a simmer, then add the cubes and remainder of dump #1 ingredients.
Once everything is at a slow simmer, add the browned meat....keeping in large chucks.
Cook for 30-40 minutes and then turn off and turn back on 50 minutes prior to judging turn in time to warm up.
Second dump of spices - 40 minutes prior to judging turn in time
Break up the chucks into smaller chucks. Add the ingredients below and cook at slow simmer.
Break up the meat to the size you desire. Add the following ingredients:
Remember competition is only a small part of cooking chili.
- Brown 2 lbs. of seasoned 20/20 chuck
- Season the meat with a few shakes of Louisiana Hot Sauce
- Cook with the lid on, leaving the meat in large chucks during the browning process.
- Drain off the grease, remove the chucks of meat and set aside for later.
- Wipe out your pot with a paper towel.
- Season your competition cup with whole comino seeds (Bolner's Fiesta Brand) and boiling water.
- Set aside and let the cup be seasoned.
Bring the liquid ingredients below to a simmer, then add the cubes and remainder of dump #1 ingredients.
Once everything is at a slow simmer, add the browned meat....keeping in large chucks.
Cook for 30-40 minutes and then turn off and turn back on 50 minutes prior to judging turn in time to warm up.
- 1 can beef broth
- 1 small can tomato sauce
- 1 Tbl Onion
- 1 tsp Garlic
- 1 Tbl Hatch Chili powder
- 2 tsp Dixon Chili powder
- 1 Beef cube
- 1 Chicken cube
- 1/2 tsp Steak seasoning
- 1 Serrano pepper - poke holes in pepper and float in pot
Second dump of spices - 40 minutes prior to judging turn in time
Break up the chucks into smaller chucks. Add the ingredients below and cook at slow simmer.
- 1/8 tsp Red pepper
- 1/8 tsp Temper-Temper (Pendery's)
- 1/4 tsp Jalapeno Salt
- 1 Tbl San Antonio Original chili powder
- 2 Tbl Ft Worth Light chili powder
- 1 Tbl San Antonio Red chili powder
- 2 tsp Cumin
- 1/2 can Chicken Broth (add more if needed)
Break up the meat to the size you desire. Add the following ingredients:
- 1 tsp Cumin
- 1 tsp Onion
- 1 tsp San Antonio Red
- Brown sugar, Louisiana Hot Sauce and salt to taste you like
- Pour the water out of your competition judging cup. The styrofoam cup smell should have been replaced with a wonderful cumin smell.
- Fill cup to required level
Remember competition is only a small part of cooking chili.
