ESQUIRE DRINKS RECIPES

Name: How to Make Award-Winning Texas Chili
Cook time: 2 min
Total time: 2 min
Yield: 1
Ingredients: 2 lb. coarsely ground beef; 8 oz. "El Pato" tomato sauce; 15 oz. beef broth; 1 tbsp. onion powder; 2 tsp. garlic powder; 2 tsp. beef crystals; 1 tsp. chicken crystals; 1 tbsp. Pacific Beauty paprika; 1 tbsp. Mexene chili powder*; 1/2 tsp. cayenne; 1/4 tsp. black pepper; 1 package Sazon Goya; 1 tbsp. Mexene chili powder; 1 tbsp. Hatch mild chili powder; 2 tbsp. Cowtown light chili powder; 1 tbsp. Mild Bills dark chili powder; 1 tsp. cumin; 1/4 tsp. white pepper; 1 tsp. onion powder; 1 tsp. garlic salt; 1/4 tsp. cayenne; 3/4 tbsp. Cowtown light chili powder; 1 tbsp. cumin

BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE - ESQUIRE

Best Chili Recipe - Award Winning Texas Red Chile - Esquire image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Provided by Esquire Editors

Categories main dish

Total Time 2 minutes

Prep Time 0S

Cook Time 2 minutes

Yield 1

Number Of Ingredients 23

Ingredients

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

Separately mix the spices for each dump.
Gray the meat and drain grease.
Slow boil meat in beef broth and 1 equal can of distilled water.
Add Dump 1 and medium boil for 60 minutes.
Add Dump 2 and medium boil for 45 minutes.
Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE - ESQUIRE

Best Chili Recipe - Award Winning Texas Red Chile - Esquire image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Provided by Esquire Editors

Categories main dish

Total Time 2 minutes

Prep Time 0S

Cook Time 2 minutes

Yield 1

Number Of Ingredients 23

Ingredients

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

Separately mix the spices for each dump.
Gray the meat and drain grease.
Slow boil meat in beef broth and 1 equal can of distilled water.
Add Dump 1 and medium boil for 60 minutes.
Add Dump 2 and medium boil for 45 minutes.
Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

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