# National Champion Chili Recipe

This recipe makes a competition-style chili that is smoky and delicious.

- Servings: 6 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
- 2 tablespoons Cowtown Light
- 1 tablespoon RT
- 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.
2. Prepare charcoal briquettes in a metal basket.
3. Start the fire using some kind of lighter.
4. Place the charcoal basket into the smoker and light the briquettes.
5. Keep both vents open to allow the heat to come up.
6. Put the lid on once you have a good fire going.
7. Clamp down the vents and set a target temperature of 275 to cook at a medium-low heat.
8. Melt 1.5 tablespoons of ghee in the cast iron pot.
9. Add 2 pounds of 80/20 ground chuck and break it into no smaller than golf-ball size chunks.
10. Season with seasoned salt and onion powder.
11. Add 10 shakes of Louisiana hot sauce.
12. Add 1 can of beef broth and 0.5 can of chicken broth.
13. Add 2 ounces of water and 1 Wyler's Beef Cube.
14. Bring to a boil.
15. Add the chili spice mixture (1 tablespoon San Antonio Original, 1 tablespoon Mexene chili powder, 2 tablespoons San Antonio Red, 2 tablespoons Cowtown Light).
16. Add 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.
17. Let simmer for a few minutes to allow the spices to dissolve.
18. Add 8 ounces of Hunt's tomato sauce.
19. Cover and cook for 30 minutes.
20. Remove from heat and let rest for 1 hour.
21. Return to the pit and bring to a boil.
22. Add 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).
23. Break up the meat using a potato smasher.

## Equipment

- smoker
- cast iron pot
- spoon
- potato smasher

## Source

- Original video: https://youtu.be/4tYFPbEUV-M?si=0TLV9mVG3gcfHrp5
- Recipe page: https://www.cliprecipe.com/recipe/c9502af3-75c8-4967-af5b-f092c26db960
- Extracted: 2025-03-01

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