National Champion Chili Recipe (2018)
Directions
- 1Remove ice from the smoker.
- 2Start the fire in the smoker.
- 3Melt 1.5 tablespoons of ghee in the pot.
- 4Add 2 pounds of 80/20 ground chuck to the melted ghee.
- 5Break the ground chuck into no smaller than golf ball-sized chunks while cooking.
- 6Season the ground chuck with 1 tablespoon of seasoned salt and 1 tablespoon of onion powder.
- 7Add 10 shakes of Louisiana hot sauce to the seasoned ground chuck.
- 8Add 1 can of beef broth and 0.5 can of chicken broth to the seasoned ground chuck.
- 9Add 2 ounces of water and 1 Wyler's beef cube to the seasoned ground chuck.
- 10Bring the mixture to a boil.
- 11Add 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.
- 12Add 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.
- 13Let the chili simmer for a few minutes to allow the spices to dissolve.
- 14Add 8 ounces of Hunt's tomato sauce to the chili.
- 15Cover the chili and let it cook for 30 minutes.
- 16Remove the chili from the heat and let it rest for one hour.
- 17Return 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).
- 18Break up all of the meat using a potato masher.
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 cup grated cheddar cheese
Equipment
smokercast iron pottongsspoonpotato masher
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