Shelly's Recipe

SEC CHAMPIONSHIP CHILI

Category: Chili

Meat and Liquids:
2 1/2 pounds cubed chuck roast
1 - 2 (14 1/2 ounce) cans Swanson beef broth
1 (8 ounce) can Hunts Tomato Sauce

First Seasonings:
2 tbsp paprika
1 tbsp beef bouillon crystals
1 tbsp Penderys Fort Worth light chili powder
1 tbsp granulated onion
1 tsp chicken bouillon crystals
1 tsp ground cayenne pepper
1/2 tsp jalapeno pepper powder
1/2 tsp salt

Second Seasonings:
2 tbsp Gebhardts chili powder
2 tbsp Penderys Fort Worth light chili powder
2 tbsp R.T. chili powder
1 tbsp ground cumin and powdered garlic
1/2 tsp white pepper

Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an 1-1 1/2 hours. One half hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve. Serves: 8