Scorpion Breath Chili Recipe

Scorpion Breath Chili

Scorpion Breath Chili. I attended my first chili cook-off in 1974. I got hooked, and I started cooking competitively a few years later in Houston, Texas.

The chili newspaper, called The Goat Gap Gazette, was run by Hal John Wimberly, and he asked me to write a column, which l have done since 1980.

INGREDIENTS

• 2 pounds of cubed beef
• One 14.5-ounce can of beef broth
• 6 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon sea salt
• 1 packet Coriander & Annatto Goya®spice
• 1 jalapeño

Directions

Brown the cubed meat in a pot.

Add the broth and chili powder. Add the rest of the seasonings. Stir clockwise and well. Bring to a boil, then simmer for 2 hours and 30 minutes.

While simmering, “float” a pricked jalapeño in the mixture.