The Pickled Pig's Award Winning Homestyle Chili
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco. Alternatively, you can use smoked brisket, tri-tip, ground pork, sausage, rib meat, etc. or any combination thereof.
AddBring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
- 1 Can - 8 oz Hunt's Tomato Sauce
- 1/2 Can - 14-1/2 oz can Swanson Chicken Broth
- 1/2 tsp - Cayenne Pepper
- 2 tsp - Wylers Chicken Instant Bouillon
- 1 tbsp - Pendery's Fort Worth Light Chili Powder
- 2 - Serrano Pepper (seeded)
- 1 Can - 14-1/2 oz Swanson Beef Broth
- 1-1/2 tbsp - Onion Powder
- 2 tsp - Wyler Beef Instant Bouillon
- 1 tsp - Pendery's Cumin
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
- 1 Can - 15 oz. Van Kamp's Pork and Beans
- 1 Can - diced apple pie filling
- 1 Dash of cinnamon (very small dash...if you can identify the flavor you used too much)
- 3/4 tsp - Pendery's White Pepper
- 1 Packet - Sazon Goya
- 1/4 tsp - Salt
- 3 tbsp - Mild Bill's (formerly Gunpowder Foods) Texas Red Chili Powder
- 1 tsp - Garlic Powder
- 1 tbsp - Pendery's Cumin
- 2 tbsp - Pendery's Fort Worth Light Chili Powder
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
- 1/4 c - Brown Sugar
- 1 tbsp - Pendery's Fort Worth Light Chili Powder
- 1/4 tsp - Mild Bill's (formerly Gunpowder Foods) Hot Stuff
- 1 tsp - Pendery's Cumin
Note: This recipe really needs the specified chili powders for the right flavor. Do not attempt to substitute other chili powders.


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