"Pedernales River Rat" Chili

Lynn Hejtmancik - Austin, Texas



1988 Terlingua International Chili Championship Winner Ingredients

2 lbs - "Chili Grind" Beef Chuck Roast

1 tbs - Bacon Grease



Bag #1

3 tbs - Chili Powder

1 tsp - Garlic Powder

2 tsp - Onion Powder

1/2 tsp - Black Pepper

1/2 tsp - Salt

1/2 tsp - Cayenne Pepper



Bag #2

3 tbs - Chili Powder

1 tbs - Cumin

2 tsp - Garlic Powder

1/4 tsp - White Pepper

1/2 tsp - Oregano Powder

Pinch - Basil

1/2 tsp - MSG (Optional)



Other Ingredients

1 can (14-1/2 oz) Swanson Chicken Broth

1 can (14-1/2 oz) Swanson Beef Broth

1 can (8 oz) Hunts "No Salt Added" Tomato Sauce

1 Knorr Beef Bullion Cube

1/2 tsp - Light Brown Sugar



Cooking Instructions

Heat Bacon Grease in cooking pot until very hot (smoking)

Add "Room Temperature" meat, grey until it starts to make it's own juice

Stir continuously, add both cans of broth, and 1/2 of Bag #1

Cook covered at a medium boil for 45 minutes

Uncover and stir every 10 minutes

Add water as needed

After 45 minutes, add the rest of Bag #1

Add tomato sauce is tender, and add Bag #2

Add 1 beef bullion cube

Add 1/2 tsp light brown sugar



Use the following to season to taste:

Salt

Cayenne Pepper - for hot front taste

White Pepper - for hot front taste

Brown Sugar - for a sweeter taste



Ready to eat - Better the next day