Championship Chili

proven perfect Chili … lean beef (mock tenderloin) for the win or mix of regular/course lean ground beef for a top contender …

Ingredients

• 5 lbs lean beef (mock tenderloin), cubed 1/4 to 3/8 ‘ thick (or subsitute 50/50 regular/course ground lean beef
• 1 large onion, peeled and ends cut off
• 4 large jalapeno, small slit on two sides
• 14 1/2 oz low sodium beef broth
• 14 1/2 oz tomato sauce
• 1 gallon distilled water

see Pendery’s – World of Chiles and Spices (penderys.com)

Bag #1

• 2 Tbsp El Rey chili powder, Pendery’s Spices
• 2 Tbsp Pecos Red chili powder, Pendery’s Spices
• 3 Tbsp Ground cumin, Pendery’s Spices
• 2 Tbsp Spanish paprika, Pendery’s Spices
• 1 tsp Mexican oregano, Pendery’s Spices
• 1 Tbsp salt
• 14 1/2 oz low sodium chicken broth

Bag#2

• 2 Tbsp El Rey chili powder, Pendery’s Spices
• 1 Tbsp Pecos Red chili powder, Pendery’s Spices
• 1 Tbsp Ground Cumin, Pendery’s Spices
• 1 Tbsp Spanish paprika, Pendery’s Spices
• 1/2 Tbsp cayenne pepper (optional)
• 1/2 tsp Mexican oregano, Pendery’s Spices
• 1 Tbsp salt
• 1 Tbsp garlic powder

Bag #3

• 1 1/2 Tbsp Pecos Red chili powder, Pendery’s Spices
• 1 Tbsp Ground cumin, Pendery’s Spices
• 1 Tbsp brown sugar
• jalapeno powder to taste
• cayenne pepper to taste

Directions

1. Brown meat and drain off fat.
2. Add whole onion, jalapenos, beef broth and tomato sauce.
3. Cover with water 1″ above meat and bring to boil.
4. When onion and jalapenos soften, squeeze out juice and discard skins.
5. Add Bag#1, chicken broth and bring to boil. Reduce heat and simmer 2 hour then remove peppers and onions sqeezing out the juice.
6. Add water to keep soupy and cook 1 more hour.
7. Add Bag#2 ingredients and cook and additional 45 minutes, stirring to break up meat.
8. Add Bag#3 ingredients 15 minutes before serving chili. Adjust flavor with jalapeno powder and cayenne pepper if needed.