National Champion Chili Recipe

8 mins
Serves 6
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Directions

  1. 1Remove ice from the pit.
  2. 2Remove ice from the pit.
  3. 3Remove ice from the pit.
  4. 4Prepare charcoal briquettes in a metal basket.
  5. 5Prepare charcoal briquettes in a metal basket.
  6. 6Prepare charcoal briquettes in a metal basket.
  7. 7Start the fire using some kind of lighter.
  8. 8Start the fire using some kind of lighter.
  9. 9Start the fire using some kind of lighter.
  10. 10Place the charcoal basket into the smoker and light the briquettes.
  11. 11Place the charcoal basket into the smoker and light the briquettes.
  12. 12Place the charcoal basket into the smoker and light the briquettes.
  13. 13Keep both vents open to allow the heat to come up.
  14. 14Keep both vents open to allow the heat to come up.
  15. 15Keep both vents open to allow the heat to come up.
  16. 16Put the lid on once you have a good fire going.
  17. 17Put the lid on once you have a good fire going.
  18. 18Put the lid on once you have a good fire going.
  19. 19Clamp down the vents and set a target temperature of 275 to cook at a medium-low heat.
  20. 20Clamp down the vents and set a target temperature of 275 to cook at a medium-low heat.
  21. 21Clamp down the vents and set a target temperature of 275 to cook at a medium-low heat.
  22. 22Melt 1.5 tablespoons of ghee in the cast iron pot.
  23. 23Melt 1.5 tablespoons of ghee in the cast iron pot.
  24. 24Melt 1.5 tablespoons of ghee in the cast iron pot.
  25. 25Add 2 pounds of 80/20 ground chuck and break it into no smaller than golf-ball size chunks.
  26. 26Add 2 pounds of 80/20 ground chuck and break it into no smaller than golf-ball size chunks.
  27. 27Add 2 pounds of 80/20 ground chuck and break it into no smaller than golf-ball size chunks.
  28. 28Season with seasoned salt and onion powder.
  29. 29Season with seasoned salt and onion powder.
  30. 30Season with seasoned salt and onion powder.
  31. 31Add 10 shakes of Louisiana hot sauce.
  32. 32Add 10 shakes of Louisiana hot sauce.
  33. 33Add 10 shakes of Louisiana hot sauce.
  34. 34Add 1 can of beef broth and 0.5 can of chicken broth.
  35. 35Add 1 can of beef broth and 0.5 can of chicken broth.
  36. 36Add 1 can of beef broth and 0.5 can of chicken broth.
  37. 37Add 2 ounces of water and 1 Wyler's Beef Cube.
  38. 38Add 2 ounces of water and 1 Wyler's Beef Cube.
  39. 39Add 2 ounces of water and 1 Wyler's Beef Cube.
  40. 40Bring to a boil.
  41. 41Bring to a boil.
  42. 42Bring to a boil.
  43. 43Add the chili spice mixture (1 tablespoon San Antonio Original, 1 tablespoon Mexene chili powder, 2 tablespoons San Antonio Red, 2 tablespoons Cowtown Light).
  44. 44Add the chili spice mixture (1 tablespoon San Antonio Original, 1 tablespoon Mexene chili powder, 2 tablespoons San Antonio Red, 2 tablespoons Cowtown Light).
  45. 45Add the chili spice mixture (1 tablespoon San Antonio Original, 1 tablespoon Mexene chili powder, 2 tablespoons San Antonio Red, 2 tablespoons Cowtown Light).
  46. 46Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  47. 47Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  48. 48Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
  49. 49Let simmer for a few minutes to allow the spices to dissolve.
  50. 50Let simmer for a few minutes to allow the spices to dissolve.
  51. 51Let simmer for a few minutes to allow the spices to dissolve.
  52. 52Add 8 ounces of Hunt's tomato sauce.
  53. 53Add 8 ounces of Hunt's tomato sauce.
  54. 54Add 8 ounces of Hunt's tomato sauce.
  55. 55Cover and cook for 30 minutes.
  56. 56Cover and cook for 30 minutes.
  57. 57Cover and cook for 30 minutes.
  58. 58Remove from heat and let rest for 1 hour.
  59. 59Remove from heat and let rest for 1 hour.
  60. 60Remove from heat and let rest for 1 hour.
  61. 61Return to the pit and bring to a boil.
  62. 62Return to the pit and bring to a boil.
  63. 63Return to the pit and bring to a boil.
  64. 64Add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  65. 65Add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  66. 66Add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
  67. 67Break up the meat using a potato smasher.
  68. 68Break up the meat using a potato smasher.
  69. 69Break up the meat using a potato smasher.

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
  • 2 tablespoons San Antonio Red
  • 2 tablespoons San Antonio Red
  • 2 tablespoons Cowtown Light
  • 2 tablespoons Cowtown Light
  • 2 tablespoons Cowtown Light
  • 1 tablespoon RT
  • 1 tablespoon RT
  • 1 tablespoon RT
  • 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 potspoonpotato smasher
National Champion Chili Recipe | Clip Recipe