Recipe: Cindy Reed's Cin-Chili Chili (may be similar to Wolf Brand Chili)

CINDY REED'S "CIN-CHILI" CHILI

Cindy Reed was the 1992 and 1993 Terlingua International Chili Championship Winner.

STEP 1:
2 lbs beef chuck tender cut into 3/8-inch cubes
1 tsp cooking oil
1 tbsp dark chili powder
2 tsp granulated garlic

In a three quart heavy saucepan, brown the meat in oil; add the chili powder and garlic while browning the meat.

STEP 2:
1 (8 oz) can of tomato sauce
1 (14 1/2 oz) can of beef broth
1 tsp chicken bouillon granules
1 tsp jalapeno powder
1 tbsp onion powder
2 tsp garlic powder
1/2 tsp ground red pepper (cayenne)
1 tsp ground white pepper
16 oz (2 cups) spring water
1 tbsp dark chili powder
2 Serrano peppers
1/2 tsp salt

Combine tomato sauce, broth and seasonings for Step 2 and add to beef mixture. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Float 2 Serrano peppers on top.

STEP 3:
1 tbsp paprika
1 pkg Sazon seasoning (MSG)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground white pepper
5 tbsp total medium and dark chili powders

Combine seasonings for Step 3 and add to beef mixture. Bring to a boil; reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove Serrano peppers when they become soft.

STEP 4:
2 tsp ground cumin
1/8 tsp salt

Add ground cumin and 1/8 teaspoon salt and simmer for 10 minutes.

Source: Cindy Reed