National Champion Chili Recipe (2018)

8 mins
Serves 1
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Directions

  1. 1Remove ice from the pit using a scraper.
  2. 2Remove ice from the pit using a scraper.
  3. 3Remove ice from the pit using a scraper.
  4. 4Light charcoal briquettes using a lighter.
  5. 5Light charcoal briquettes using a lighter.
  6. 6Light charcoal briquettes using a lighter.
  7. 7Place the charcoal briquettes inside the smoker.
  8. 8Place the charcoal briquettes inside the smoker.
  9. 9Place the charcoal briquettes inside the smoker.
  10. 10Keep both vents open to allow heat to come up.
  11. 11Keep both vents open to allow heat to come up.
  12. 12Keep both vents open to allow heat to come up.
  13. 13Add 1.5 tablespoons of ghee to the cast iron pot.
  14. 14Add 1.5 tablespoons of ghee to the cast iron pot.
  15. 15Add 1.5 tablespoons of ghee to the cast iron pot.
  16. 16Add the ground chuck (2 pounds) to the pot and break it up into no smaller than golf ball-sized chunks.
  17. 17Add the ground chuck (2 pounds) to the pot and break it up into no smaller than golf ball-sized chunks.
  18. 18Add the ground chuck (2 pounds) to the pot and break it up into no smaller than golf ball-sized chunks.
  19. 19Season the ground chuck with seasoned salt and onion powder.
  20. 20Season the ground chuck with seasoned salt and onion powder.
  21. 21Season the ground chuck with seasoned salt and onion powder.
  22. 22Add 10 shakes of Louisiana hot sauce.
  23. 23Add 10 shakes of Louisiana hot sauce.
  24. 24Add 10 shakes of Louisiana hot sauce.
  25. 25Add one can of beef broth and a half can of chicken broth.
  26. 26Add one can of beef broth and a half can of chicken broth.
  27. 27Add one can of beef broth and a half can of chicken broth.
  28. 28Add 2 ounces of water and a Wyler's beef cube.
  29. 29Add 2 ounces of water and a Wyler's beef cube.
  30. 30Add 2 ounces of water and a Wyler's beef cube.
  31. 31Bring to a boil before adding dump number one.
  32. 32Bring to a boil before adding dump number one.
  33. 33Bring to a boil before adding dump number one.
  34. 34Add the chili spice mixture (1 tbsp San Antonio Original, 1 tbsp Mexene, 2 tbsp San Antonio Red, 2 tbsp Cowtown Light).
  35. 35Add the chili spice mixture (1 tbsp San Antonio Original, 1 tbsp Mexene, 2 tbsp San Antonio Red, 2 tbsp Cowtown Light).
  36. 36Add the chili spice mixture (1 tbsp San Antonio Original, 1 tbsp Mexene, 2 tbsp San Antonio Red, 2 tbsp Cowtown Light).
  37. 37Add 3/4 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and one package of Sazón Goya.
  38. 38Add 3/4 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and one package of Sazón Goya.
  39. 39Add 3/4 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and one package of Sazón Goya.
  40. 40Let it simmer for a few minutes to allow the spices to dissolve.
  41. 41Let it simmer for a few minutes to allow the spices to dissolve.
  42. 42Let it simmer for a few minutes to allow the spices to dissolve.
  43. 43Add 8 ounces of Hunt's tomato sauce.
  44. 44Add 8 ounces of Hunt's tomato sauce.
  45. 45Add 8 ounces of Hunt's tomato sauce.
  46. 46Cover and let cook for 30 minutes.
  47. 47Cover and let cook for 30 minutes.
  48. 48Cover and let cook for 30 minutes.
  49. 49Remove from heat and let rest for one hour.
  50. 50Remove from heat and let rest for one hour.
  51. 51Remove from heat and let rest for one hour.
  52. 52Return to the pit, bring to a boil, and add dump number two.
  53. 53Return to the pit, bring to a boil, and add dump number two.
  54. 54Return to the pit, bring to a boil, and add dump number two.
  55. 55Add the chili spice mix (3 tablespoons), 1 teaspoon granulated garlic, 1 package Sazón Goya, 1 tbsp cumin, 0.5 teaspoon brown sugar, and a pinch of salt.
  56. 56Add the chili spice mix (3 tablespoons), 1 teaspoon granulated garlic, 1 package Sazón Goya, 1 tbsp cumin, 0.5 teaspoon brown sugar, and a pinch of salt.
  57. 57Add the chili spice mix (3 tablespoons), 1 teaspoon granulated garlic, 1 package Sazón Goya, 1 tbsp cumin, 0.5 teaspoon brown sugar, and a pinch of salt.
  58. 58Break up the ground beef using a potato masher.
  59. 59Break up the ground beef using a potato masher.
  60. 60Break up the ground beef using a potato masher.

Ingredients

  • 2 pounds 80/20 ground chuck
  • 2 pounds 80/20 ground chuck
  • 2 pounds 80/20 ground chuck
  • 1.5 tablespoons gee
  • 1.5 tablespoons gee
  • 1.5 tablespoons gee
  • 1 tablespoon seasoned salt
  • 1 tablespoon seasoned salt
  • 1 tablespoon seasoned salt
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 10 shakes Louisiana hot sauce
  • 10 shakes Louisiana hot sauce
  • 10 shakes Louisiana hot sauce
  • 1 can beef broth
  • 1 can beef broth
  • 1 can beef broth
  • 0.5 can chicken broth
  • 0.5 can chicken broth
  • 0.5 can chicken broth
  • 2 ounces water
  • 2 ounces water
  • 2 ounces water
  • 1 Wyler's beef cube
  • 1 Wyler's beef cube
  • 1 Wyler's beef cube
  • 1 tablespoon San Antonio Original chili powder
  • 1 tablespoon San Antonio Original chili powder
  • 1 tablespoon San Antonio Original chili powder
  • 1 tablespoon Mexene chili powder
  • 1 tablespoon Mexene chili powder
  • 1 tablespoon Mexene chili powder
  • 2 tablespoons San Antonio Red chili powder
  • 2 tablespoons San Antonio Red chili powder
  • 2 tablespoons San Antonio Red chili powder
  • 2 tablespoons Cowtown Light chili powder
  • 2 tablespoons Cowtown Light chili powder
  • 2 tablespoons Cowtown Light chili powder
  • 0.75 teaspoon chicken granules
  • 0.75 teaspoon chicken granules
  • 0.75 teaspoon chicken granules
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated onion
  • 1 pinch red jalapeño powder
  • 1 pinch red jalapeño powder
  • 1 pinch red jalapeño powder
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon green jalapeño powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 package Sazón Goya
  • 1 package Sazón Goya
  • 1 package Sazón Goya
  • 8 ounces Hunt's tomato sauce
  • 8 ounces Hunt's tomato sauce
  • 8 ounces Hunt's tomato sauce
  • 0.5 teaspoon brown sugar
  • 0.5 teaspoon brown sugar
  • 0.5 teaspoon brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese

Equipment

smokercast iron potpotato smasher