1995 Terlingua International Chili Championship Winner 
Sierra Chili by Colleen Wallace

Meat - 2-1/2 pounds of chuck mock tender cubed or chili grind. 

(1) - Brown in 1/2 teaspoon Crisco with seasoned salt. 

(2) - Add 1 can Swanson Beef Broth, 1 8 oz tomato sauce and 
water to cover meat plus 1 inch (add water as needed). 

(3) - Low boil for 1/2 hour and add: 
1 tbsp - Terlingua Won Chili Powder 
1 tbsp - Granulated Onion 
1 tsp - Granulated Garlic 
1/2 tsp - Cayenne Pepper 
1/4 tsp - Ground Jalapeno Pepper 
1 tsp - Beef Bouillon Granules 
1 tsp - Chicken Bouillon Granules 
1/2 tsp - Salt 

(4) - Slow bubble for about one hour or until meat is tender and add: 
4 tsp - Cumin 
1 tsp - Granulated Garlic 
1/4 tsp - Black Pepper 
1 package - Sazon Goya 
6 tbsp - Colleen Wallace Chili Powder 
1/4 tsp - Brown Sugar 

(5) - Slow bubble for 45 minutes