# National Champion Chili Recipe (2018)

This recipe is for a championship-winning chili from the 2017 Terlingua Chili Cook-Off.

- 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 cup grated cheddar cheese

## Instructions

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

## Equipment

- smoker
- cast iron pot
- tongs
- spoon
- potato masher

## Source

- Original video: https://youtu.be/4tYFPbEUV-M?si=wo_T85qVCSh9hQSi
- Recipe page: https://www.cliprecipe.com/recipe/a0c49682-ed45-4986-ab5b-22425dbcff77
- Extracted: 2025-03-02

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