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Bob Horton's Chili

Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year since 1990. Bob's competition chili is a little spicier than this toned-down version, which he created for eating by the bowlfuls.

  • 6 T. chili powder 
  • 3 T. onion powder 
  • 2 tsp. garlic powder 
  • 1/2 tsp. black pepper 
  • 1/2 tsp. ground cayenne 
  • 1/2 tsp. ground oregano 
  • 1 T. paprika 
  • 3/4 tsp. salt (or salt to taste) 
  • 1 tsp. Accent (MSG) (optional) 
  • 3 lbs. lean, boneless beef roast or round steak, diced or coarsely ground 
  • 1 (8-oz) can tomato sauce 
  • 1 (14 1/2-oz) can chicken broth 
  • 1 (14 1/2-oz) can beef broth 
  • 1 T. ground cumin 
  • 1 T. brown sugar 

Combine first 9 ingredients in a small bowl; divide into thirds, and set aside. Brown the meat in a large pot; drain well. Add tomato sauce, chicken broth, and beef broth, and simmer, covered, 2 hours, or until meat is tender, adding 1/3 of the chili powder mixture after each half-hour of cooking. Add cumin and brown sugar with the last portion of the chili powder mixture. (Chili should cook about 30 minutes longer.) Yield: 6 cups.

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