This is REAL Texas Chili from the winner of the 2007 Terlingua International Chili Cookoff

Deb’s Hot Rod Chili
Debbie Ashman, 2007 Terlingua International Chili Champion

Ingredients
- 2 lbs. of coarsely ground meat
- 1 8 oz. can of “El Pato” tomato sauce. (the brand does matter)
- 1 15 oz. can of beef broth

Mix the following spices for Spice Dump #1
- 1 Tbsp onion powder*
- 2 tsp garlic powder*
- 2 tsp beef crystals
- 1 tsp of chicken crystals
- 1 Tbsp of Pacific Beauty Paprika*
- 1 Tbsp of Mexene Chili Powder
- ½ tsp cayenne*
- ¼ tsp black pepper*
- 1 package Sazon Goya*

Mix the following spices for Spice Dump #2
- 1 Tbsp of Mexene Chili Powder
- 1 Tbsp of Hatch Mild Chili Powder*
- 2 Tbsp Cowtown Light chili powder*
- 1 Tbsp Mild Bills dark chili powder*
- 1 tsp cumin*
- ¼ tsp white pepper*

Mix the following spices for Spice Dump #3
- 1 tsp onion powder*
- 1 tsp garlic salt
- 1/4 tsp cayenne*
- ¾ Tbsp Cowtown Light Chili Powder*
- 1 Tbsp cumin*

*Cooking the Chili *

1. Gray the meat and drain grease.
   
2. Slow boil meat in beef broth & 1 equal can of distilled water
   
3. Add dump 1 and medium boil for 60 minutes
   
4. Add dump 2 and medium boil for 45 minutes
   
5. Add dump 3 and medium boil for 15 minutes.
   

Notes
In last five minutes taste for heat - adjust as required.

These spices available from Mild Bill’s Spices, etc.

My chili is greasy. What am I doing wrong? You do need grease in your chili, but you need to get a lot of it off. After I gray the meat, I put it in a colander and pour water over it to drain, to get some grease off of it. I use the 80/20 beef—80 percent lean, 20 percent fat.

The meat gets mushy if overcooked, and it'll burn. Don't take the lid off too often—you lose a lot of flavor. You put your different dumps (Different blends of chili powders and spices) in, and then every once in a while, stir it to make sure it's not getting too thick.
Things like cumin you can't get too hot, so you want to add that at the end.

The spice is strong but it quickly dissipates. I have made this exact recipe for years and trying out different chili powders with it.

It is acceptable to make a Frito pie or put something with it, just not IN the chili.

The Rules of Texas-style chili.

• Rule Number 1: No beans. No pintos, no kidneys, no anything that is bean-y in the least. I love chili with beans, and make a delicious kettle from time to time, but when I make Texas Red I leave the beans in the pantry.

• Rule Number 2: No onions. As bizarre as that may sound it’s true. Texas Red has no onions. Put onions in it and you may have a good stew, but it ain’t chili.

• Rule Number 3: No tomatoes. Tomatoes are chock-a-block with umami, and can make anything delicious but they have no place in a big pot of Texas chili.

• Rule Number 4: No fresh chiles. The sense of outrage grows. Why can’t I put chiles in chili? You can. You just can’t call it Texas Red at that point. Dried chiles are a must for it to be authentic.

bon appetit