The Award-Winning “Cin Chili”

Step 1

2 lbs. beef chuck tender cut into 3/8 inch cubes
1 teaspoon cooking oil
1 teaspoon seasoned salt

In a four-quart heavy saucepan, add the above ingredients while browning the meat.

Step 2

1 8-ounce can no-salt tomato sauce
1 14 1/2-ounce can beef broth
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon white pepper

Bring beef broth and tomato sauce to a slight boil; combine seasonings and add to the beef mixture. Return to a boil; reduce heat and simmers for 1 hour. Sear and float two Serrano peppers.  

Step 3

5 tablespoons chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1/4 teaspoon brown sugar
1 teaspoon seasoned salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 30 minutes. You may add water or beef broth for consistency. Remove Serrano peppers when they become soft.

Step 4

1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoons cumin

Combine seasonings and add to beef mixture. Simmer for 30 minutes.

Makes 10 servings.

As seen in the Food Network television episode and cookbook, “Throwdown! With Bobby Flay”
Recipe courtesy of Cindy Wilkins

Don't have the time or feel like messing with all the spices? No problem... simply order a packet of our Cin Chili seasoning mix and you're ready to start eating championship chili in 30 minutes! Visit our store for this and more.