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Red Lion Spicy Foods Logo Chip's Competition Chili

 

Cut 3 lbs. mock tender beef into 1/4 inch cubes, wash with cold water and drain.
Brown the meat in a heavy stockpot, with a small amount of bacon grease and 1/2 of dump 1.
When the meat is browned, add:
1 8 oz. can El Pato tomato sauce
1 14 1/2 oz. can chicken broth
8 oz. water
1/2 of first dump
1/2 tsp. Knorr's Beef Broth Flavor
1/4 tsp. Worcestershire Sauce
Bring to a boil, reduce heat to a simmer, and add:

Dump 1

2 tbs. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tsp. California chile powder
1/4 tsp. Tabasco chile powder
1 tsp. Ancho chile powder
1/4 tsp. white pepper
1 tbs. garlic powder
1 tbs. onion powder

2 tsp. instant chicken bouillon
2 tsp. instant beef bouillon
1 tbs. chile paste
2 serrano chiles, pierced but whole
1 pork chop, trimmed of all visible fat
Cover and simmer for 1 hour, until meat is tender. Remove the chiles, and add:

Dump 2

3 tbs. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tbs. California chile powder
1/2 tsp. Sazon Goya
1/2 tsp. garlic powder
Simmer for 15 minutes. Turn off heat and let chili rest, covered for 30 minutes.
Turn on heat and return to a simmer. Adjust consistency by adding water, so that it is moderately thick. Add:

Dump 3

1 tbs. Red Lion Spicy Foods Co. Competition Blend chili mix
1 tsp. San Antonio Red chile powder
1 tbs. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Sazon Goya
Simmer for 15 minutes. Turn off heat and let rest, covered for 15 minutes.
Turn on heat and return to a simmer. Adjust consistency with water, as needed. Add:

Dump 4

1 tsp. cumin
1 tsp. Red Lion Spicy Foods Co. Competition Blend chili mix
1/2 tsp. Ancho chile powder
2 tsp. Pecos Red chile powder
1/2 tsp. brown sugar
2 tsp. San Antonio Red chile powder
Juice from 1/2 lime
Simmer for 15 minutes. Adjust consistency with water as needed, and turn in.

 

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