7/8's Chili

22nd Annual World's Championship Recipe

Kenton and Linda Stafford
Fillmore, CA

"7/8's CHILI"

Ingredients:
     3lbs top sirlon, cut into 1/2" squares
     1 tsp Wesson Oil
     1/8 tsp seasoning salt
     3/4 tsp garlic salt
     1/2 tsp garlic powder
     1/2 tsp meat tenderizer
     2 13-1/2 oz cans chicken broth
     6 oz beef broth
     8 oz Hunt's Tomato Sauce
     1/2 med yellow onion (finely chopped)
     1/2 med white onion (finely chopped)
     3 5 cloves of garlic (finely chopped)
     5 tbsp Gebhardt Chili Powder
     6 tbsp California Chili Powder
     4 tsp New Mexico Chili Powder
     1 tbsp Pasilla
     2 tbsp cumin (finely ground)
     1 tsp salt
     1/2 tsp coriander (optional)
     1 tsp Tabasco Brand Pepper Sauce (optional)
     1/2 tsp oregano
     1/2 tsp cayenne pepper

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning
salt, 1/2 tsp garlic salt, 1/2 tsp garlic powder and 1/2 tsp meat tenderizer.
Drain all excess greese, put meat into cooking pot, add the following
ingredients: 1 can of chicken broth, beef broth, Hunt's Tomato Sauce, yellow
and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California
Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin,
1/2 tsp salt, 1/2 tsp coriander (optional), 1 tsp Tabasco (optional). Mix well,
now simmer for 1 1/2 hours, add the other can of chicken broth if needed.

After it has simmered for an hour and a half add the following: 1/2 tsp
oregano, 1/2 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp
California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt.
Cook 1 to 1 1/2 hours more, keep your eye on the pot from time to time. Salt to
taste.

Serves: 6 to 8.