2000 Terlingua International Chili Championship Winner 
Bess's Best Chili by Dixie Johnson

Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco 

Add 
1 Can - 8 oz Hunt's Tomato Sauce 
1/2 Can - 14-1/2 oz can Swanson Chicken Broth 
1/2 tsp - Cayenne Pepper 
2 tsp - Wylers Chicken Instant Bouillon 
1 tbsp - Pendery's Fort Worth Light Chili Powder 
2 - Serrano Pepper (seeded) 
1 Can - 14-1/2 oz Swanson Beef Broth 
1-1/2 tbsp - Onion Powder 
2 tsp - Wyler Beef Instant Bouillon 
1 tsp - Pendery's Cumin 

Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or 
ground meat). Remove the peppers and add the following: 

3/4 tsp - Pendery's White Pepper 
1 Packet - Sazon Goya 
1/4 tsp - Salt 
3 tbsp - Gunpowder Foods Texas Red Chili Powder 
1 tsp - Garlic Powder 
1 tbsp - Pendery's Cumin 
2 tbsp - Pendery's Fort Worth Light Chili Powder 

Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. 
Add the following: 

1/4 tsp - Brown Sugar 
1 tbsp - Pendery's Fort Worth Light Chili Powder 
1/4 tsp - Gunpowder Foods Hot Stuff 
1 tsp - Pendery's Cumin 

Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and 
front and back heat. 

Dixie Johnson 
Bess's Best Chili