2001 Terlingua International Chili Championship Winner 
Randy's Fool's Gold Chili by Randy Moore

Gray 2 pounds of cubed chuck tender beef (or chili grind). 
Add: 

1 14-1/2 oz. Can – Swanson’s Beef Broth 
1 8-oz. Can – Contadina Tomato Sauce 
1 Cube – Beef Bouillon 
1 Cube – Chicken Bouillon 
Float 1 Jalapeno Pepper and 1 Serrano Pepper. 

Bring to a boil and add: 

2 tsp. – Pendery’s Onion Powder 
1 tsp. – Pendery’s Garlic Powder 
1 Tbls. - Pendery’s Fort Worth Light Chili Powder 
2 Tbls. - Gunpowder Foods Texas Red Chili Powder 
¼ tsp. - Black Pepper 
1 packet - Sazon Goya 

Cut back heat and simmer for about an hour, then add: 

½ tsp. – Pendery’s Mexican Oregano 
½ tsp. – Pendery’s Onion Powder 
½ tsp. – Pendery’s Garlic Powder 
1 Tbls. – Pendery’s Fort Worth Light Chili Powder 
2 Tbls. - Gebhardt’s Chili Powder 
¼ tsp. – Black Pepper 
¼ tsp. – Cayenne Pepper 
½ packet – Sazon Goya 

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add: 

1 Tbls. – Pendery’s Ground Cumin 
¼ tsp. – Cayenne Pepper 
½ packet – Sazon Goya 

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed. 
Good luck and hope to see you on the chili trail! 

Randy