Recipe - Champion Hoot Owl Chili

2 pound Chuck cubed,or chili grind
8 ounce Tomato sauce
14 ounce Beef broth
4 md Serranos, optional
1 teaspoon Paprika
1 teaspoon Cayenne pepper
2 tablespoon Onion powder
1 tablespoon Cumin
1 tablespoon Garlic powder
1 teaspoon White pepper
1 pack Sazon
5 tablespoon Chili powder

Coat a 4quart pot with cooking oil and sear meat. Add 16 ounce water, tomato
sauce and beef broth. Remove stems from serranos and make small slit with
knife and add. In a separate container, blend the paprika, cayenne, onion
powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of
the spice mixture to the chili pot. Simmer chili, covered, 1 One half to 2
hours. Remove serranos after one hour and save. Add remaining spice
mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat
will shorten cooking time.) Taste,add salt and/or juice pressed from
serranos as needed.

Note if chili gets too thick,add small amounts of water.

Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili CookOff Posted by Ken
Strei

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini