Bob Horton's Chili

Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year since 1990. Bob's competition chili is a little spicier than this toned-down version, which he created for eating by the bowlfuls.

6 T. chili powder
3 T. onion powder
2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. ground cayenne
1/2 tsp. ground oregano
1 T. paprika
3/4 tsp. salt (or salt to taste)
1 tsp. Accent (MSG) (optional)
3 lbs. lean, boneless beef roast or round steak, diced or coarsely ground
1 (8-oz) can tomato sauce
1 (14 1/2-oz) can chicken broth
1 (14 1/2-oz) can beef broth
1 T. ground cumin
1 T. brown sugar

Combine first 9 ingredients in a small bowl; divide into thirds, and set aside. Brown the meat in a large pot; drain well. Add tomato sauce, chicken broth, and beef broth, and simmer, covered, 2 hours, or until meat is tender, adding 1/3 of the chili powder mixture after each half-hour of cooking. Add cumin and brown sugar with the last portion of the chili powder mixture. (Chili should cook about 30 minutes longer.) Yield: 6 cups.

From the October 1997 issue.

Order back issues