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Easy Cin Chili Recipe

 Cin Chili

Easy Cin Chili Recipe



Cindy Reed Wilkins, aka “The Chili Queen,” is a legend in the chili community. She’s one of the greatest champions in the history of chili competition.

Cindy has won an extraordinary fifteen first-place awards, more than 100 total, in the world of championship red chili.

Her highest honor is winning the coveted Terlingua International Chili Championship not once, but twice, in 1992 and 1993. She’s the only person ever to win it back-to-back.

This recipe was passed down to Cindy from her mother and father. Her mother won the Tolbert Chili Cook-Off and her father won second in the same year.


INGREDIENTS

For Chili:

  • 2 pounds beef chuck tender, cut into ⅜-inch cubes
  • 1 teaspoon cooking oil
  • 1 teaspoon seasoned salt
  • One 14.5-ounce can of beef broth
  • One 8-ounce can of no-salt tomato sauce
  • 2 serranos

For First Spice Mix:

  • 1 teaspoon chicken bouillon
  • 1 teaspoon beef bouillon
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • ½ teaspoon jalapeño powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Second Spice Mix:

  • 5 tablespoons chili powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper powder
  • 2 teaspoons cumin
  • ¼ teaspoon brown sugar
  • 1 teaspoon seasoned salt

For the Third Spice Mix:

  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 ½ teaspoons cumin

Directions

In a 4-quart heavy saucepan, add the beef chuck, cooking oil, and seasoned salt. Brown the meat.

Combine the beef broth and tomato sauce and bring to a slight boil.

Combine the first spice mix and add it to the beef mixture. Return the mixture to a boil, then reduce the heat and simmer for 1 hour.

 Sear and float the serranos in the mixture.

Combine the second spice mix and add it to the beef mixture. Bring to a boil, then reduce the heat and simmer for 30 minutes. You may add water or beef broth for consistency.

Remove the serranos when they become soft.

Combine the third spice mix and add it to the beef mixture. Simmer for 30 minutes.

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