Red - 7th out of 16
Green - 2nd out of 13
The recipes
Red (Terlingua International Chili Championship Winner)
Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meatStep 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes
Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute
Green (2005 Chili Verde World Cookoff Winning Recipe)
Ingredients:
1 1/2 tsp Granulated Garlic
2 1/2 TBL Chicken Base
1 tsp Celery Salt
1 TBL Cornstarch
1 tsp Oregano
1 TBL Cumin
1/2 TBL Jalapeno
1 TBL Dried Cilantro
1/2 TBL Green Chili Powder
2 lb pork cut small cubes
1 cup cooked onion
14 oz chicken broth
Instructions:
Brown pork and drain
Add onion & broth (will not cover meat and that is ok)
Simmer approximately 1 hour -stir often avoid sticking
Add Spice Mix + a little water
Simmer 1 hour stir often avoid sticking
Add 10 oz can green enchilada sauce
Simmer 1/2 hour
Add 27 oz can chopped green chili
(if green chilies are cold increase to boil)
Cook 1/4 hour
Add 8 oz hot green chili puree*
10 min later – (5 minutes before serving)
Add 1/2 tsp jalapeno, 1 tsp cumin, 1 tsp salt, liberal dose habanera hot sauce, fresh chopped cilantro
*Puree green chilies - add 1 TBL hot green chili powder per 8 oz of puree
