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Al Hopkins' Chili

Al Hopkins became involved in chili cookoffs in the late 1970's, when he worked for Wild Brand Chili, a cookoff sponsor. Now retired, Al continues to enter chili contests in Central Texas and to coordinate the Original Terlingua International Frank X. Tolber-Wick Fowler Memorial Championship Chili Cookoff.

  • 2 lbs. chuck tender, coarsely ground 
  • 1 (8-oz) can tomato sauce 
  • 1 (14 1/2-oz) can beef broth 
  • 1 c. chopped onion 
  • 4 T. chili powder 
  • 2 T. ground cumin 
  • Dash of salt 
  • Dash of ground oregano 
  • Dash of cayenne 
  • Dash of coriander 

Brown the meat in a large pot; drain well. Add remaining ingredients, and simmer, covered, for 45 minutes, or until meat begins to get tender. Taste, and adjust seasonings, add more chili powder or salt, if needed. (If chili is too hot, add a little brown sugar. If chili is too thick, add a little water.) Cook 15 minutes longer, or until meat is tender. Yields: 6 cups.

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