National Champion Chili Recipe (2018)

8 mins
Serves 1
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Directions

  1. 1Remove ice from the smoker.
  2. 2Remove ice from the smoker.
  3. 3Remove ice from the smoker.
  4. 4Start the fire in the smoker.
  5. 5Start the fire in the smoker.
  6. 6Start the fire in the smoker.
  7. 7Melt 1.5 tablespoons of ghee in the pot.
  8. 8Melt 1.5 tablespoons of ghee in the pot.
  9. 9Melt 1.5 tablespoons of ghee in the pot.
  10. 10Add 2 pounds of 80/20 ground chuck to the melted ghee.
  11. 11Add 2 pounds of 80/20 ground chuck to the melted ghee.
  12. 12Add 2 pounds of 80/20 ground chuck to the melted ghee.
  13. 13Break the ground chuck into no smaller than golf ball-sized chunks while cooking.
  14. 14Break the ground chuck into no smaller than golf ball-sized chunks while cooking.
  15. 15Break the ground chuck into no smaller than golf ball-sized chunks while cooking.
  16. 16Season the ground chuck with 1 tablespoon of seasoned salt and 1 tablespoon of onion powder.
  17. 17Season the ground chuck with 1 tablespoon of seasoned salt and 1 tablespoon of onion powder.
  18. 18Season the ground chuck with 1 tablespoon of seasoned salt and 1 tablespoon of onion powder.
  19. 19Add 10 shakes of Louisiana hot sauce to the seasoned ground chuck.
  20. 20Add 10 shakes of Louisiana hot sauce to the seasoned ground chuck.
  21. 21Add 10 shakes of Louisiana hot sauce to the seasoned ground chuck.
  22. 22Add 1 can of beef broth and 0.5 can of chicken broth to the seasoned ground chuck.
  23. 23Add 1 can of beef broth and 0.5 can of chicken broth to the seasoned ground chuck.
  24. 24Add 1 can of beef broth and 0.5 can of chicken broth to the seasoned ground chuck.
  25. 25Add 2 ounces of water and 1 Wyler's beef cube to the seasoned ground chuck.
  26. 26Add 2 ounces of water and 1 Wyler's beef cube to the seasoned ground chuck.
  27. 27Add 2 ounces of water and 1 Wyler's beef cube to the seasoned ground chuck.
  28. 28Bring the mixture to a boil.
  29. 29Bring the mixture to a boil.
  30. 30Bring the mixture to a boil.
  31. 31Add the chili spice mixture (1 tablespoon of San Antonio Original, 1 tablespoon of Mexene, 2 tablespoons of San Antonio Red, and 2 tablespoons of Cowtown Light) to the mixture.
  32. 32Add the chili spice mixture (1 tablespoon of San Antonio Original, 1 tablespoon of Mexene, 2 tablespoons of San Antonio Red, and 2 tablespoons of Cowtown Light) to the mixture.
  33. 33Add the chili spice mixture (1 tablespoon of San Antonio Original, 1 tablespoon of Mexene, 2 tablespoons of San Antonio Red, and 2 tablespoons of Cowtown Light) to the mixture.
  34. 34Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, 1 tablespoon of green jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  35. 35Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, 1 tablespoon of green jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  36. 36Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, 1 tablespoon of green jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  37. 37Let the chili simmer for a few minutes to allow the spices to dissolve.
  38. 38Let the chili simmer for a few minutes to allow the spices to dissolve.
  39. 39Let the chili simmer for a few minutes to allow the spices to dissolve.
  40. 40Add 8 ounces of Hunt's tomato sauce to the chili.
  41. 41Add 8 ounces of Hunt's tomato sauce to the chili.
  42. 42Add 8 ounces of Hunt's tomato sauce to the chili.
  43. 43Cover the chili and let it cook for 30 minutes.
  44. 44Cover the chili and let it cook for 30 minutes.
  45. 45Cover the chili and let it cook for 30 minutes.
  46. 46Remove the chili from the heat and let it rest for one hour.
  47. 47Remove the chili from the heat and let it rest for one hour.
  48. 48Remove the chili from the heat and let it rest for one hour.
  49. 49Return the chili to the pit, bring it to a boil, and add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon of cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  50. 50Return the chili to the pit, bring it to a boil, and add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon of cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  51. 51Return the chili to the pit, bring it to a boil, and add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon of cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  52. 52Break up all of the meat using a potato masher.
  53. 53Break up all of the meat using a potato masher.
  54. 54Break up all of the meat 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 cup grated cheddar cheese
  • 1 cup grated cheddar cheese
  • 1 cup grated cheddar cheese

Equipment

smokercast iron pottongsspoonpotato masher