Title: Champion Hoot Owl Chili
Categories: Chili
Yield: 6 Servings

2 lb Chuck cubed,or chili grind
8 oz Tomato sauce
14 oz Beef broth
4 md Serranos, optional
1 ts Paprika
1 ts Cayenne pepper
2 tb Onion powder
1 tb Cumin
1 tb Garlic powder
1 ts White pepper
1 pk Sazon
5 tb Chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato
sauce and beef broth. Remove stems from serranos and make small slit with
knife and add. In a separate container, blend the paprika, cayenne, onion
powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of
the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2
hours. Remove serranos after one hour and save. Add remaining spice
mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat
will shorten cooking time.) Taste,add salt and/or juice pressed from
serranos as needed.

Note if chili gets too thick,add small amounts of water.

Source: Maxine Reed 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken
Strei

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini