1993 Terlingua International Chili Championship Winner 
1992 Terlingua International Chili Championship Winner 
Cin-Chili Chili by Cindy Reed

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic

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

Step 2
1 - 8 oz can of tomato sauce
1 - 14-1/2 oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
1/2 tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce 
heat and simmer for 1-1/2 hours. Float 2 serrano peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce 
heat and simmer for 20 minutes. You may add water or beef broth for 
consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt

Add above ingredients and simmer for 10 minutes.