Backdoor Chili
INGREDIENTS:
(Part 1)
3 pounds Beef Chuck Tender
1-2 tablespoons Wesson Oil
2 14½ oz. Cans of Beef Broth
1 8-oz can of Hunts Tomato Sauce
4 dashes of Tabasco Pepper Sauce
1½ tablespoons onion powder
3/4 teaspoon red pepper (Cayenne)
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
(Part 2)
3/4 teaspoon garlic powder
1½ tablespoons cumin
3/4 teaspoon white pepper
6 tablespoon Gephardt Chili Powder
salt to taste
Brown meat in WESSON Vegetable Oil. Cover with 2-14½ oz. cans of beef broth. Stir in all the savory flavors of the HUNTS Tomato Sauce and TABASCO Pepper Sauce and all the other ingredients of Part 1. Medium boil until the meat is tender, add water as needed.
30 minutes before you're going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve World's Championship Chili. As a precaution, make sure you have plenty of soothing PEPTO-BISMOL on hand.
Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises.....try to be modest.
Recipe by David Valega Bethany, Oklahoma