Flamingo Fire Chili posted to rec.food.cooking by John David Auwen 

John David Auwen (auwen@convex.com)

This is the published recipe for "Flamingo Fire" chili.  It's considered
to be a "standard" (Texas style) chili recipe.  Elaine Stryker of Lawton, Okla.
won numerous awards with this chili, including the Oklahoma state championship.

Sometimes there's a misunderstanding about beans.  Most people (including me)
like to mix their chili with beans.  The reason many people (including me)
say that you should cook chili and beans in seperate pots is because they
don't cook in the same amount of time.  I serve them both and let each
person decide on their own chili/bean ratio.

		       2 1/4 lb.         chuck tender
		       1 1/2 tablespoons onion powder
		       2     tablespoons paprika
		       3/4   teaspoon    red pepper (cayenne)
		       1 1/2 teaspoons   beef bouillon granules
		       1     teaspoon    chicken bouillon granules
		       1     capful      jalapeno sauce 
		       8     ounces      tomato sauce
		       2     cans        beef broth
		       1     tablespoon  cooking oil

Elaine uses Trappy's brand jalapeno sauce but I've gotten great results
by removing the seeds from 3 or 4 fresh jalapenos and then running
them through the blender to make a fresh sauce.  I put in about 1 tbsp
of it each time it's called for.

Cut the meat into sugar cube size pieces.  Brown the meat in the cooking
oil over medium heat for about 15 minutes, stirring frequently.  Add one
can of beef broth and all the other ingrediants.  Bring to a boil, reduce
heat, and simmer one hour, stirring occasionally. 

If you use a tougher cut of meat (flank, round, deer, etc), extend the
cooking time until meat is tender.  Add beef broth from the second can
as needed.

Then add:
		       1     teaspoon    garlic powder
		       1     tablespoon  cumin
		       3/4   teaspoon    white pepper
		       1     capful      jalapeno sauce
		       6     tablespoons chili powder

Simmer another 35 - 45 minutes.   Taste for last minute "doctoring".
(add salt to taste).