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Runner-up Hoot Owl Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RUNNER-UP HOOT OWL CHILI
 Categories: Chili
      Yield: 6 Servings
 
MMMMM---------------------------STEP 1--------------------------------
      2 lb Chuck cubed or chili grind
      8 oz Tomato sauce
     12 oz Water
     14 oz Beef broth
      4 ts Onion powder
      4 ts Garlic powder
      2 ts Medium dark chili powder
      1 ts Salt
      1 ts Chicken bouillon
      1 ts White pepper
    1/2 ts Jalapeno peppers
      2 ts Worcestershire
      4    Jalapenos

MMMMM---------------------------STEP 2--------------------------------
      2 ts Onion powder
      2 ts Garlic powder
      2 ts Paprika
      2 ts Red hot chili powder
      2 ts Dark,hot chili powder
      2 ts Dark,mild chili powder
      1 ts Cayenne
      1 pk Sazon

MMMMM---------------------------STEP 3--------------------------------
      2 ts Cumin
    1/2 ts Salt
      1 ts Jalapeno juice
 
  Step 1: Sear meat in a heavy saucepan and drain. Add remaining
  ingredients in Step 1 and simmer for about 1 1/2 hours.(Float the
  jalapenos on top of the chili for only an hour; then remove.) Step 2:
  add all the spices and simmer for about 35 minutes. Step 3: Stir in
  cumin. Taste and add salt and jalapeno juice as desired. Cook about
  ten more minutes.
  
  Source: Don Reed, runner-up 1988 Original Terlingua International
  Frank X. Tolbert/Wick Fowler Memorial Championship Chili Cook-Off
  Posted by: Ken Strei
  
  HOT CHILI TIPS: Throw out any chili spices over a year old.(The
  Reeds, who believe fresh spices are the major secrets to their
  success, buy only three months worth of spices at a time. And they
  date their spice jars.) For a smoother chili gravy, grind the spices
  in a coffee mill to make them finer. For a darker chili,add more
  paprika or chili powder. Combine chili powders,some dark,some medium.
  The Reeds order some of their chili powders and spices from Penderys
  in Dallas (800) 533-1870. But a lot of people cook with McCormick's
  chili powder, available at supermarkets, or bulk chili powders and
  peppers from Whole Foods. According to the Reeds, no one cooks
  competition chili in an iron pot anymore. Competitors tend to use
  other heavy saucepans, often Teflon lined to prevent burning. (The
  Reeds cook in Club Aluminum pots with a Siverstone lining.) If you
  are cooking chili outdoors, you have to take the elements into
  account. Wind will affect the amount of liquid in a pot of chili, as
  well as the cooking fire. Hot weather can affect a final recipe,
  because you generally need more salt to get a winning taste when the
  temperature is pushing 100. For cooking chili outdoors, cook over
  propane and use a heat distributor for even simmering.
 
MMMMM

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