1996 Terlingua International Chili Championship Winner 
Bo Prewitt's Chili

Meat - 2-1/2 pounds of cubed (1/2") chick tender, cubed (1/2") top 
sirloin roast, or ground chuck

Section 1
1/4 tsp - MSG/ACCENT
1 tbsp - Onion Granules
2 tsp - Garlic Granules
2 tsp - Beef Bouillon Crystals
2 tsp - Chicken Bouillon Crystals
1/4 to 1/2 tsp - Red Pepper (Cayenne)
1/4 tsp - White Pepper
1 tbsp - Paprika
1/2-8 oz can - Unsalted Tomato Sauce

Section 2
2 tbsp - Fort Worth Light Chili Powder
1 tbsp - Gebhardts Chili Powder
1 pkg - Sason
1/2 tsp - Brown Sugar
1 tsp - Catsup

Section 3
1 pkg - Sason
1 tbsp - Fort Worth Light Chili Powder
2 tbsp - Gebhardts Chili Powder
1/2 tsp - MSG/ACCENT
1-1/2 tsp - Ground Cumin

Section 4
1/4 tsp - Red Pepper
2 tsp - Fort Worth Light Chili Powder
2 tsp - Gebhardts Chili Powder
1-1/2 tsp - Cumin
1 tsp - Garlic Granules
1 tsp - Onion Granules
1/2 tsp - Beef Granules
1/2 tsp - Chicken Granules

(1) This is a 3 hour recipe. Brown and cook meat 1/2 hour.

(2) Add Section #1 spices with a can of beef broth, cook for an hour, 
add tomato sauce, and cook 45 minutes.

(3) Add Section #2 spices and cook for 15 minutes.

(4) Add Section #3 spices and cook for 15 minutes.

(5) Add Section #4 spices and cook for 15 minutes.

Hints: Add water as you cook but don't let it get too thin. If you can taste it 
without adding spices, go ahead. If you can't, then don't.