​Rene Chapa
Grand Prairie, TX
2023 CASI Chili Champion
56th Annual CASI ​Terlingua ​International ​Chili Championship

Ingredients needed
2 pounds of H-E-B 80/20 ground hamburger meat.
1 can of chicken broth
1 can of beef broth
1 small can of El Pato tomato sauce
1 small can of Hunts tomato sauce
1 Tbs. tomato paste
8 ounces of water
And the below spices
 
Dump #1
1 Tbs. San Antonio original chili powder,(Mild Bills)
1 Tbs. Champion chili powder. (Mild Bills)
1 Tbs. Stockyard chili powder. (Mild Bills)
1 Tbs. Fiesta Onion Granules
1 Tbs. Fiesta Garlic Granules
1 Tbs Beef Bouillon Granules
1/2 Tbs. Chicken Bouillon Granules
1/2 Tbs. Cumin (Mild Bills)
1/4 tsp. White Pepper 1/2 tsp. Salt
 
Dump #2
1 Tbs. San Antonio Original (Mild Bills)
1 Tbs. 38 Special Chili Powder (Mild Bills)
1 Tbs. Cowtown Chili powder (Mild Bills)
1/2 Tbs. Cumin (Mild Bills)
1/2 tsp. Hot Stuff (Mild Bills)
1 Packet Goya tomato seasoning
  
Instructions
Roll meat into six even balls and brown.
Remove balls from pot and put them into a container like a Ziploc bag to keep them moist. Remove grease from pot.
To the pot add all of your liquid. Chicken broth, beef broth, tomato sauces, water, and tomato paste. Cover pot and bring to a boil then add your first dump of spices and the meat balls back to pot. Let it boil covered on medium heat for 1 hour and 15 minutes.

I normally let it rest for about 30 minutes to an hour before turning it back on at medium heat. Once it comes to a boil, uncover pot and add the second dump. Using a meat smasher smash the meatballs. Do this until you get to the size and consistency you are looking for.

Let it cook down stirring gently ever so often. Until you get the thick hardy gravy you’re looking for. If you feel you need more liquid add extra chicken stock.
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Always stir gently, so not to make your chili get too mushy. Lift from the bottom of the pot to make sure it doesn’t stick.

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