Marjorie Taylor Greene’s Twitter account is PERMANENTLY SUSPENDED

Val, here is the recipe I said I would post. The brand names of the ingredients are important and available on line through Pendry’s Spices and Tisdale’s Foods. This is Tom Dozier’s recipe (two time Terlingua Chili Cook Off winner – sorry, I added a third time but there could be). Long, but didn’t know how else to get it to you. I added a warning and a way to reduce the (spice) heat. I would avoid using the ‘Temper-Temper’ spice as it may be way too hot.

Cooking Instructions:
• 3 hours before serving or competition judging turn in, brown and drain 2 lbs. of quality 80/20 ground chuck. Set aside the meat.
• In cooking pot, bring to boil the tomato sauce, beef broth, ½ can of chicken broth and add two serrano peppers.
• When boiling add #1 dump of spices and boil on a rolling boil for 3 minutes.
• Add meat back to the pot and cook on medium boil for 30 minutes
• Turn off the heat, squeeze liquid from the serrano peppers into pot and then remove.
• Let your chili rest until 45 minutes from serving or competition judging turn in, then bring chili to a boil. Add more chicken broth if needed for gravy.
• When boiling, add #2 dump. Boil for 15 minutes on medium boil.
• Lower heat to a simmer boil….9-12 bubble boil.
• Break up meat to desired size and consistency
• Monitor heat liquid level.
• Turn off heat 15 minutes before serving or competition turn in. Let the chili rest for 5 minutes
• Add 1/2 tsp Louisiana Hot Sauce to judging cup or have available for your guests to add to their bowl of chili.
• Present chili for serving or put in judging cup for competition.
Ingredients:
• 2 lbs. of good quality ground chuck beef
• 2 serrano peppers. (9 holes in each pepper) – Use one, less hot or fewer holes in two
• 1 – 8oz can tomato sauce
• 1 – 15 oz can beef broth
• 1 – 15 oz can chicken broth
• 1/2 tsp – Louisiana Hot Sauce ( Southeastern Mills)
Dump # 1: Spices
• 2 tsp – Granulated onion
• 2 tsp – Beef bullion
• 2 tsp – Chicken/Tomato bullion
• ½ tsp – Cayenne (Pendery’s)
• ¼ tsp – Garlic Salt
• 1 Tbl – Mexene Chili Powder (Teasdale Foods)
• 2 Tbl – Santa Fe Red Powder (Pendery’s)
Dump # 2: Spices
• 1 Tbl – Cumin (Pendery’s)
• 1 ½ tsp – Granulated garlic
• 1/8 tsp – White Pepper (Pendery’s)
• 1/8 tsp – Brown Sugar
• ¼ tsp – Temper-Temper (Pendery’s) – Very Hot!
• 3 Tbl – San Antonio Red powder (Pendery’s)
• 1 Tbl – Mexene Chili powder (Teasdale Foods)
BRAND NAMES ARE IMPORTANT