“TEXAS OIL FIELD VENISON CHILI”

"Cin-Chili" Chili
Cindy Reed - Houston, Texas
1992 & 1993 Terlingua International Chili Championship Winner
Cindy Reed of Houston, Texas, made history by winning two consecutive championship titles in 1992 and 1993 at the Terlingua International Chili Championship. Cindy is the only person to hold this honor. Cindy is actively involved in chili as a board member and spokesperson for CASI. She enjoys traveling and meeting new people as she cooks her winning recipe around the country.

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes--(venison, 2+ lbs, cubed)
1 tsp - cooking oil or bacon grease
1 tbsp - dark chili powder
2 tsp - granulated garlic----or one whole garlic
In a three-quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 can of Rotel tomato sauce
1 - 14-1/2 oz can of beef broth--- two 10 oz cans
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder---
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water----very little water added, use Shiner Bock beer
1 tbsp - dark chili powder
2 - serrano peppers---(or one jalapeno) wrapped in cheese cloth)
1/2 tsp - salt

Combine seasonings above and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)---
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings 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 - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes.


NOTE: Add bottle of Shiner Bock Beer before serving.

You can add some beans but keep the ratio of meat to beans in favor of meat. Beans were not used in early Texas Chili.

“TEXAS OIL FIELD VENISON CHILI”

"Cin-Chili" Chili
Cindy Reed - Houston, Texas
1992 & 1993 Terlingua International Chili Championship Winner
Cindy Reed of Houston, Texas, made history by winning two consecutive championship titles in 1992 and 1993 at the Terlingua International Chili Championship. Cindy is the only person to hold this honor. Cindy is actively involved in chili as a board member and spokesperson for CASI. She enjoys traveling and meeting new people as she cooks her winning recipe around the country.

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes--(venison, 2+ lbs, cubed)

I noticed a repeat of ingredients down through the list... So.... you add more spices as you continue cooking? Am I reading that right?
1 tsp - cooking oil or bacon grease
1 tbsp - dark chili powder
2 tsp - granulated garlic----or one whole garlic
In a three-quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 can of Rotel tomato sauce
1 - 14-1/2 oz can of beef broth--- two 10 oz cans
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder---
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water----very little water added, use Shiner Bock beer
1 tbsp - dark chili powder
2 - serrano peppers---(or one jalapeno) wrapped in cheese cloth)
1/2 tsp - salt

Combine seasonings above and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)---
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings 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 - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes.


NOTE: Add bottle of Shiner Bock Beer before serving.

You can add some beans but keep the ratio of meat to beans in favor of meat. Beans were not used in early Texas Chili.

I'll be keepin' this RECIPE for sure!! Thanks so much, bodiebill! Wonderful!!

I see a repeat of ingredients down through the recipe. So... ingredients are added as they are cooked down the list? Am I reading that correctly?