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Foltz's Chili

 View Printer-Friendly Version 2004 Terlingua International Chili Champion

Ingredients

• 2 1/2 lbs  Ground Beef (step 1)
• 1 tbsp  Oil (step 1)
• 1 tbsp  Chicken Bouillon (step 1)
• 1 tbsp  Beef Boullion (step 1)
• 1 tbsp  Paprika (step 1)
• 1 tbsp  Onion Powder (step 1)
• 1 tbsp  Garlic Powder (step 1)
• 1/2 tsp  Salt (step 2)
• 1/4 tsp  Jalapeno Pepper, seeded and chopped (step 2
• 1   Bay Leaf (step 2)
• 1/2 tsp  Brown Sugar (step 2)
• 1 can  Tomato Sauce (step 2)
• 1 pkg  Sazon Goya or 1/2 tsp. MSG (optional) (step 2)
• 1 tbsp  Paprika (step 3)
• 1/8 tsp  Ancho Chili Powder (step 3)
• 1/8 tsp  Habanero Pepper, seeded & chopped (step 3)
• 3 tbsp  Mexene Chili Powder (step 3)
• 1/4 tsp  White Pepper (step 3)
• 1/8 tsp  Red Pepper (step 3)
• 1 tsp  Paprika (step 4)
• 3 tbsp  Mexene Chili Powder (step 4)
• 1 tbsp  Cumin (step 4)
• 1/4 tsp  Brown Sugar ( step 4)
• 1 tsp  MSG, optional (step 4)
• 1 tsp  Original Louisiana Hot Sauce (step 4)

Directions

1. Simmer for an additional 10 minutes and remove from heat.
2. Just before serving, add all ingredients in step 4 (paprika, chili powder, cumin, sugar, MSG and hot sauce).
3. Simmer for additional 10 minutes and serve.
4. For additional heat, add more Original Louisiana Hot Sauce.
5. Brown ground beef in oil, drain.
6. After draining, add beef boullion and chicken boullion.
7. Cook on high until boiling.
8. Then add remaining ingredients in step 1 (paprika, onion and garlic powder).
9. Reduce heat to simmer and cook for 1hour.
10. Add all ingredients in step 2 (salt, jalapeno, bay leaf, brown sugar, tomato sauce, Sazon Goya)
11. Simmer for an additional 30 minutes.
12. Add all ingredients in step 3 (paprika, Ancho Chili, habanero, chili powder, white and red pepper).

Yield: 6-8 servings
Preptime: 25 minutes
Cook time: 1 hour-50 minutes to 2 hours