I’m a big fan of good ol’ fashioned competition with a fresh take, especially if it’s hot and spicy. So, I took an award-winning chili recipe from www.ChiliCookOffWinner.com, with their approval of course, and put that zesty goodness into football-shaped bread as a Super Bowl snack. Actually, this delicious chili recipe could be used as a chip dip or served as is invidiually in the football bread bowl.
2011 Terlingua International Chili Championship
Sponsored by Mexene Chili Powder & Louisiana Hot Sauce
Recipe by Winner Larry Walton
1st Mixture
1 TBS Mild Bills Onion Granules
1 TBS Mild Bills Garlic Granules
1 TBS Beef Granules
1 TBS Chicken Granules
1 TBS Mild Bills San Antonio Original Chili Power
1 TBS Mexene Chili Power
1/8 tsp Salt
2 Dashes Louisiana Hot Sauce
2nd Mixture
1 tsp Garlic Granules
1 TBS Cumin Mild Bills
1 Package Sazon Goya
1 TBS Cowtown Light Chili Power Mild Bills
1 TBS Mexene Chili Power
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce
Brown 2 lbs of Chili Grind drain off grease add 1 can beef broth, ½ can chicken broth, and add 1 ½ cans of tomato sauce. Bring up to a boil and then reduce heat to a slow simmer for 40 min. Add 1st Dump and simmer for 40 min. then add 2nd Dump cook on low heat for 25 min. Taste you may have to add salt and if it’s too hot, add 1/8 tsp brown sugar if needed.
Hope this works for you Good Luck
More Super Bowl Recipes & Football Party Ideas
Football Cocoa Crispy Rice Treat
Chili Recipe in Football Bread
