2012 Washington State Championships - 4th Place

Great fun today (thanks Dennis for sharing your shelter and Larry for the tablespoon of "light chili powder").  Finished 4th out of 15 competitors.  The new and improved recipe:

• At home:  Trim fat from 3 pounds of chuck roast and cut into 3/8” chunks - save 2 pounds (if there's that much left after trimming the fat!  This year I didn't buy enough and had only 1.5 pounds of cubed beef) for contest.
• Turn-in minus 2:00:  Brown 2 lbs of cubed chuck roast and drain off grease. 

T minus 1:45: Add 1 can beef broth, ½ can chicken broth, and 1½ cans of tomato sauce. Bring up to a boil and then reduce heat to a slow simmer for 40 minutes.

T minus 1:05:  Add 1st Dump and simmer for 40 minutes.

1st Dump 
1 TBS Onion Granules
1 TBS Garlic Granules
1 TBS Beef Granules
1 TBS Chicken Granules
1 TBS Gebharts Chili Power
1 TBS Mexene Chili Power
2 Dashes Louisiana Hot Sauce (Sriracha)

• T minus :25:  Add 2nd Dump cook on low heat.  Add chicken stock if too thick.

2nd Dump 

1 tsp Garlic Granules
1 TBS Cumin (2 TBS next time?)
1 Package Sazon Goya 
1 TBS Gebharts Chili Power (or "Light Chili Powder" if you can find it...)
1 TBS Mexene Chili Power
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce (Sriracha)