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Champion Hoot Owl Chili

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      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
 
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