# National Champion Chili Recipe (2018)

This recipe is for a championship-winning chili made with various chili powders and spices, cooked on a smoker.

- Servings: 1 servings
- Total time: 8 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Remove ice from the pit using a scraper.
2. Light charcoal briquettes using a lighter.
3. Place the charcoal briquettes inside the smoker.
4. Keep both vents open to allow heat to come up.
5. Add 1.5 tablespoons of ghee to the cast iron pot.
6. Add the ground chuck (2 pounds) to the pot and break it up into no smaller than golf ball-sized chunks.
7. Season the ground chuck with seasoned salt and onion powder.
8. Add 10 shakes of Louisiana hot sauce.
9. Add one can of beef broth and a half can of chicken broth.
10. Add 2 ounces of water and a Wyler's beef cube.
11. Bring to a boil before adding dump number one.
12. Add the chili spice mixture (1 tbsp San Antonio Original, 1 tbsp Mexene, 2 tbsp San Antonio Red, 2 tbsp Cowtown Light).
13. Add 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.
14. Let it simmer for a few minutes to allow the spices to dissolve.
15. Add 8 ounces of Hunt's tomato sauce.
16. Cover and let cook for 30 minutes.
17. Remove from heat and let rest for one hour.
18. Return to the pit, bring to a boil, and add dump number two.
19. Add 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.
20. Break up the ground beef using a potato masher.

## Equipment

- smoker
- cast iron pot
- potato smasher

## Source

- Original video: https://youtu.be/4tYFPbEUV-M?si=igXvP5VYmNfY2FRq
- Recipe page: https://www.cliprecipe.com/recipe/21019685-c029-43ab-9017-9d7f8d587fce
- Extracted: 2025-03-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt