Lisa Stone's 2016 Terlingua Championship Recipe


***Please note, this recipe was submitted according to the guidelines for sponsorship endorsement set forth by the organization that hosts TICC. Mild Bill's received permission to post the recipe as well as indicate substitutions for any product listed in the recipe not in our inventory.  We are so happy for our customer, Lisa Stone and her amazing win at the 50th Annual Chili Cook Off in Terlingua.*** 


In a 3 or 4 quart pot, brown 2 lbs 80/20 Ground Chuck from HEB.  As you are browning, leave meat in big chunks or balls in your pot.  Drain off grease in a colander and set aside.  Remove all grease and clean out your pot with a paper towel.  Add meat chunks back to pot and add the following:

24 oz Beef Broth

1 small can Tomato Sauce

Float 1 jalapeno pepper – poke holes in the jalapeno

Float 1 serrano pepper

Bring to a boil.  Once it is boiling, turn down heat to low simmer with the lid on.  Cook for about 45 minutes.  This will tenderize the meat. 

About 1 hour before serving add the following ingredients:

2 tsp Onion Granules 

1 TBS Beef Granules*

1 TBS Chicken Granules*

1 ½ tsp Garlic Granules 

2 TBS Texas Original - Gebhardts or San Antonio Original can be used

2 tsp Dixon Medium Hot

1/8 tsp Cayenne 

1/8 tsp white ground pepper 

1/8 tsp fine black pepper 

 

Bring to a boil being careful not to mash the meat.  Instead, push the meat around with the spoon. Turn the heat down to low heat keeping the lid on the pot.  Midway through cooking, remove peppers (save pepper juice should you want to add spicy heat.) With scissors, cut meat chunks down to about fingertip size.

 

About 25 minutes before serving, add the following:

1 TBS Cumin

½ tsp Garlic Granules

1 TBS Texas Original - Gebhardts or San Antonio Original can be substituted

1 TBS Mexene

1 TBS  Fort Worth Light - Mild Bill's carries FW Light under the name Stockyards Special

1 packet Sazon Goya*

1/8 tsp Brown Sugar*

1 dash Louisiana Hot Sauce*

*items can be purchased at HEB or your local grocery store.

 

Before serving, taste for salt and heat and adjust if necessary.  You can use the left over pepper juice if your chili needs heat or add Louisiana Hot Sauce.  Check gravy consistency.  If gravy is too thick, you can add a little water.

 

Chili on with love and laughter my friends,

Lisa Stone


James Burns Terlingua 2015 Championship Recipe
First Mix of Spices
1 Tbsp Mexene Chili Powder
1 Tbsp Dixon Medium Hot Chili Powder - Mild Bill's Spices
1 Tbsp Cowtown Lite Chili Powder - Mild Bill's Spices
2 tsp Beef Granules*
2 tsp Chicken Granules*
2 tsp Onion Granules
1/8 tsp Cayenne Pepper
1/8 tsp Salt
Second Mix of Spices
1 Tbsp San Antonio Red Chili Powder – Mild Bill’s Spices
2 Tbsp San Antonio Original Chili Powder - Mild Bill's Spices
1/8 – 1/4 tsp Terlingua Dust Chili Powder - Mild Bill's Spices
1 Tbsp Texas Original Chili Powder
1/4 tsp Cayenne Pepper
1 Tbsp Cumin
2 tsp Garlic Granules
1 Pack Sazon Goya
Directions;
Brown 2lbs of chili grind drain and set aside. Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1 - 8oz can of tomato sauce and float 2 medium Serrano pepper. Add drained meat, bring to a boil and then add first mix of spices. Cook for about 10 minutes at a high heat. Reduce heat and cook 30 – 45 minutes.
Turn off heat and let chili rest in pot for 30 minutes to an hour. Remove Serrano peppers, squeeze out juices and then discard. Bring back to a boil 30 – 45 minutes before turn in and then add second mix of spices. Cook 30 minutes. Check for salt and heat; adjust if necessary. Spoon the chili into the judging cup and then turn in. Good Luck – see ya at the next cook off.
Note: Items marked with an * purchased at DFW area H-E-B Grocery Store.
JASON GOAINS' 2014 CHAMPIONSHIP RECIPE
First Mix of Spices
1   tbsp.  Mexene Chili Powder 
1   tbsp.  San Antonio Original Chili Powder - Mild Bill's
1   tbsp.  Dixon Med Hot Chili Powder - Mild Bill's
1   tbsp.  Onion Granules 
1   tbsp.  Garlic Granules 
1   tbsp.  Beef Granules * 
1   tbsp.  Chicken Granules * 
1   tsp.    Cumin
1/4 tsp.   Hungarian Paprika
1/8 tsp.   Salt *
1/4 tsp.   Hot Stuff Pepper blend - Mild Bill's
 
Second Mix of Spices
1 tsp.     Mexene Chili Powder
1 tbsp.   San Antonio Original Chili Powder - Mild Bill's
1 tsp.     Cowtown Lite Chili Powder - Mild Bill's
1 tsp.     San Antonio Red Chili Powder - Mild Bill's
1 tsp.     Cumin
2 Dash   Louisiana Hot Sauce *
1/8 tsp.   Hot Stuff Pepper blend - Mild Bill's
1 pack    Sazon' Goya *
 
Brown 2lbs of chili grind drain off grease. Add 1 can beef broth, 1 can tomato sauce and first mix of spices bring to a boil, then reduce to simmer for 50 minutes, then add 2nd mix of spices and simmer for 30 minutes. During this time if liquid is needed you may use more beef broth also salt and heat can be adjusted to your liking. GOOD LUCK 

Note:  Items marked with an * were purchased at H-E-B Grocery Store.  

BRIAN SPENCER'S 2013 CHAMPIONSHIP RECIPE

First Mix of Spices
  • 1  T    Dixon Medium Hot Chili Powder - Mild Bill's
  • 1  T    Cowtown Lite Chili Powder - Mild Bill's
  • 1  T    Mexene Chili Powder
  • 2  tsp  Wyler’s beef bouillon granules
  • 2  tsp  Wyler’s chicken bouillon granules
  • 2  tsp  Granulated onion
  • 1/4  tsp  cayenne pepper                                    
  • 1/8 tsp  salt  
Second Mix of Spices                       
  • 1   T    Mexene Chili Powder
  • 1   T    Cowtown Lite Chili Powder - Mild Bill's
  • 2   T    San Antonio Original Chili Powder - Mild Bill's                    
  • 1/8 tsp  Black pepper  
  • 1/8 tsp  Terlingua Dust Chili Powder - Mild Bill's
  • 1 T      Cumin                                                     
  • 2 tsp   Granulated  Garlic
  • 1 package Sazon Goya    
Directions;
In a 4 quart pot brown  2lbs of chili grind,  then drain in colander and set aside.  Remove all grease from pot with a paper towel.  Next add one can of beef broth, 1/2 can of chicken broth, 1 can 8oz tomato sauce, and float 1 medium Serrano pepper.  Bring to a boil.  Once it is boiling add first mix of powders and cook for about 10 minutes at a high heat.

Next add drained meat and bring temp down to low heat and cook for about 35 to 45 minutes depending on location of cook off with the lid on at all times.  Once this cooking step is complete, turn off heat and let chili rest in pot for one hour.  Remove Serrano pepper with slotted spoon, squeeze out extra juices from pepper then discard.

Bring back to a boil and add second spice mix.  Then reduce heat to low and cook for 30 minutes.  (Cook till chili powders are complete dissolved).  Add liquid as needed and 1/8 tsp cayenne for heat if needed.

Check for salt and heat adjust if necessary.
Good luck to everyone and see ya on the chili trail!

Brian Spencer

TJ Cannon's 2012 Championship Recipe
2lbs Ground Chuck
1 Can Beef Broth
1 Can Chicken Broth
1 Small Can Tomato Sauce
2 Serrano Peppers

1st Mix of Spices
2 tsp MB Onion Granules
¼ tsp MB Cayenne
2 tsp each Wyler’s Beef and Chicken Granules
¼ tsp Salt
1 ½ tsp MB Garlic Granules
2 T MB Cadillac Cowgirl Chili Powder
2 tsp Dixon Medium Hot Chili Powder

2nd Mix of Spices
1 T  Cumin
½ tsp  Garlic Granules
1/8 tsp MB Gunpowder Foods Hot Stuff 
1/8 tsp Cayenne Pepper
2 T MB Cadillac Cowgirl Chili Powder
1 T Mexene Chili Power 
1/8 tsp Brown Sugar
1 Package Sazon Goya 

Directions:
In a 4qt  pot, brown your meat; drain it and set it aside.  Remove all grease from the pot
and add all of the liquid.  Poke holes in the serranos and add them to the pot. 
Bring the liquid and peppers to a boil; add your first set of spices and meat. 
Boil on medium high for 25 minutes or until meat is tender and then turn off. 
Squeeze and discard peppers.  Allow chili to rest for 30 minutes and then bring
back to a boil, adding more liquid if needed.  Add the second set of spices and
boil over medium heat for 20 minutes.  Check for salt, heat and chili powder
flavor; adjust if necessary.

Good luck!

TJ  Cannon
Corinth, TX

Larry Walton's 2011 Championship Recipe
1st Dump
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 Powder
1 TBS Mexene Chili Powder
1/8 tsp Salt
2 Dashes Louisiana Hot Sauce
2nd Dump
1 tsp Mild Bill's Garlic Granules
1 TBS Mild Bill's Cumin
1 Package Sazon Goya
1 TBS Mild Bill's Cowtown Light Chili Powder
1 TBS Mexene Chili Powder
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce
Brown 2 lbs of Chili Grind; drain off grease and add 1 can beef broth, ½ can chicken broth, and 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 and cook on low heat for 25 min. Taste for salt and if it's too hot, add 1/8 tsp brown sugar if needed.

Kelly Brignon Recipe

 *This is the 2010 TICC Winning Recipe*  The recipe below for Tom Dozier has the required Mexene addition that he and I added as a courtesy to Bruce Foods, a former sponsor as well as a few other adjustments.  This is the real recipe and in addition to winning TICC, it is also the 2013 Texas Men's State winning recipe cooked by Gary Brignon. 

1st Dump

2 tsp Onion Granules

½ tsp Cayenne

2 tsp Beef Crystals

2 tsp Chicken Crystals

1/8 tsp Salt

1 T Cowtown Light

2 T Dixon Medium Hot

1/8 tsp Telicherry

 

2nd Dump

 

1 T Cumin

2 ¼ tsp Garlic

1/8 tsp Terlingua Dust

1/8 tsp White Pepper

3 T SA Original

1 T Cowtown Light

1/8 tsp Cayenne

1/8 tsp Brown Sugar

1 pkg Sazon Goya 

Brown 2 lbs of chili grind; drain and set aside. Add 1 can of beef broth, 1 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add two Serrano peppers, the 1st Dump and drained chili grind. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili and discard the peppers.  45 minutes before turn in, bring chili to a boil. Add the 2nd Dump and cook for 30 minutes over medium to medium low heat. Check for salt and adjust if necessary. 


Tom Dozier's 2010 Championship Recipe
  • 2 lb ground beef
  • 1 can beef broth
  • 1 can chicken broth
  • 1 can tomato sauce
  • 2 Serrano peppers
1st Dump:
  • 2 tsp Mild Bills Onion Granules
  • ¼ tsp Mild Bills Cayenne Pepper
  • 2 tsp Wylers Beef Granules
  • 2 tsp Wylers Chicken Granules
  • ⅛ tsp Kosher Salt
  • 1½ tsp Mild Bills Garlic Granules
  • 1 Tbsp Mild Bills Cowtown Light Chili Powder
  • 1 Tbsp Mild Bills San Antonio Original Chili Powder
  • 1 Tbsp Mild Bills Dixon Medium Hot Chili Powder
2nd Dump:
  • 1 Tbsp Mild Bills Cumin
  • ½ tsp Mild Bills Garlic Granules
  • ⅛ tsp Gunpowder Foods Hot Stuff (Available from Mild Bills)
  • ⅛ tsp Mild Bills Cayenne Pepper
  • 1 Tbsp Mild Bills San Antonio Original Chili Powder
  • 1 Tbsp Mexene Chili Powder (Available from Mild Bills)
  • 1 Tbsp Mild Bills Cowtown Light Chili Powder
  • ⅛ tsp Brown Sugar
  • 1 Package Sazon Goya (Available from Mild Bills)
Directions
  1. Brown 2 lbs of ground beef (known as chili grind); drain and set aside. Add 1 can of beef broth, 1 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add two Serrano peppers, the 1st Dump and drained chili grind. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili and discard the peppers.
  2. 45 minutes before turn in, bring chili to a boil. Add the 2nd Dump and cook for 30 minutes over medium to medium low heat. Check for salt and adjust if necessary.
Deb’s Hot Rod Chili
Debbie Ashman, 2007 Terlingua International Chili Champion


2 lbs. of coarsely ground meat
1 8 oz. can of “El Pato” tomato sauce
1 15 oz. can of beef broth

Mix the following spices for dump 1
1 Tbsp onion powder*
2 tsp garlic powder*
2 tsp beef crystals
1 tsp of chicken crystals
1 Tbsp of Pacific Beauty Paprika*
1 Tbsp of Mexene Chili Powder
½ tsp cayenne*
¼ tsp black pepper*
1 package Sazon Goya*

Mix the following spices for dump 2
1 Tbsp of Mexene Chili Powder
1 Tbsp of Hatch Mild Chili Powder*
2 Tbsp Cowtown Light chili powder*
1 Tbsp Mild Bills dark chili powder*
1 tsp cumin*
¼ tsp white pepper*

Mix the following spices for dump 3
1 tsp onion powder*
1 tsp garlic salt
1/4 tsp cayenne*
¾ Tbsp Cowtown Light Chili Powder*
1 Tbsp cumin*

Cooking the Chili

1. Gray the meat and drain grease
2. Slow boil meat in beef broth & 1 equal can of distilled water
3. Add dump 1 and medium boil for 60 minutes
4. Add dump 2 and medium boil for 45 minutes
5. Add dump 3 and medium boil for 15 minutes.

In last five minutes taste for heat - adjust as required,

* These spices available from Mild Bill’s Spices, etc.


Ian McDaid – 2014 ICS People’s Choice Champion – Chili Verde, Red Chili and Homestyle Chili 
Burning Ring of Fire Verde 
Step 1
Cut 3 lbs boneless pork loin into random ¼ x ¼ inch cubes.  In a large skillet, sauté pork in 1 Tbsp vegetable oil and drain pork.  Preheat 4 quart chili pot.  Add pork, 16 oz chicken stock and simmer for 10 minutes.  While pork is simmering, drain seed and chop 9 4oz cans of whole green chilies into small pieces.  Divide chilies into 3 equal portions.
 
Step 2
1/3 of chopped green chili mixture
1 14 oz can Hatch Green Chile Enchilada Sauce
¼ cup Goya Verde Sauce
1 T Mild Bill’s Cumin
2 T Mild Bill’s Hatch Green Chili Powder
1 tsp ground White Pepper
1 tsp ground Mexican Oregano
¼ tsp ground Green Jalapeno Powder
 
While cooking the above ingredients with the pork, sauté the following in a separate pan using 1 T vegetable oil and combine with the above spices setting aside a small portion for the final dump:
 
1 lb Tomatillo tomatoes peeled and diced
½ of a large sweet onion
4 Serrano peppers seeded and diced
5 Jalapeno peppers seeded and diced
3 cloves Garlic pureed with one 4 oz can of Green Chilies
1 tsp ground Green Jalapeno Powder
 
Add to the already combined ingredients simmering together and continue to cook covered for 45 minutes on a medium low boil and stirring on a regular basis.
 
Step 3
1/3 of chopped green chili mixture
1 T Mild Bill’s Hatch Green Chili Powder
1T Mild Bill’s Spice Mistress Green Chili Powder Blend
2 T Cumin
 
Add to the pot and continue cooking for another 30 minutes, stirring on a regular basis.
 
 
Step 4
1/3 of the chopped green chili mixture
2 T Mild Bill’s Hatch Green Chili Powder
1 tsp Green Bell Pepper Powder
2 T Cumin
1 package Sazon Goya
½ tsp Salt
 
Add and continue cooking for 15-20 minutes.  Turn off and let rest 10 minutes before turn in.
 
Good luck! 
*all spices are available at http://www.mildbillsspices.com

Ian McDaid – 2014 ICS People’s Choice Champion – Chili Verde, Red Chili and Homestyle Chili 
Burning Ring of Fire Red Competition Chili Recipe 
Step 1
Combine 8 oz beef stock and 8 oz tomato sauce, Dump 1 and bring to a heavy boil.  While that is boiling, brown 3 lbs cubed tri tip in small batches and drain grease.  Add to the pot and let boil for 45 minutes, adjusting liquid as necessary with beef broth.
 
Dump 1:
1 T Mild Bill’s Pacific Beauty Paprika
1 T Mild Bill’s RT Original Chili Powder
1 tsp Salt
 
Dump 2:
1 T New Mexico Hot Chili Powder
1 T Red Lion Chili Powder
1 T Powdered Garlic
1 T Powdered Onion
Combine and add to the pot and continue to cook for 45 minutes on a low boil, adjusting liquid as necessary with beef broth.
 
Dump 3:
1T Chimayo Mild Chili Powder
1T Mild Bill’s Cowtown Light Chili Powder
1 T Cumin
1 pkg Sazon Goya
Combine and add to the pot.  Continue to cook for 45 minutes on a high simmer, adjusting liquid as necessary with beef broth.
 
Dump 4:
1 T Mild Bill’s San Antonio Original Chili Powder
1 T Red Lion Chili Powder
2 T Cumin
1 T Accent
Combine and add to the pot.  Continue to cook for 45 minutes on a high simmer, adjusting liquid as necessary with beef broth.  Turn off 10 minutes before turn in.  Before turn in, check for chili powder flavor, salt and cumin; adjust if needed.
 
Good luck! 
*spices are available at www.mildbillsspices.com


YAKETY YAK RANCH CHILI - Mike Stevens 2014 ICS World Champion Red Chili Recipe

Ingredients:
3 lbs cubed beef tri-tip
2 14 oz cans beef broth
1 8 oz can of tomato sauce
4 cloves of garlic - pressed
1 tbsp Tabasco
1 jalapeno pepper - pierced

1ST SPICES
 
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp Mexican ground oregano
1/4 tsp ground Bay Leaf powder
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1 tbsp Penderys Fort Worth light chili powder
1/2 tbsp New Mexico hot chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
2 tsp chicken granules
2 tsp beef granules
1 tbsp gound cumin
 
2ND SPICES
 
1 tbsp ground cumin
2 packets Sazon Goya seasoning
1/4tsp brown sugar
1 tbsp garlic powder
1/4 tsp white pepper
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1/2 tbsp Penderys Fort Worth light chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
 
Instructions:
 

Brown meat, drain and rinse and then add 2 cans of beef broth, can of tomato sauce, 1 tbsp Tabasco, pressed garlic and 1st Spice Mix. Pierce a jalapeno pepper and float in sauce. Simmer for 2-2 1/2 hours and then remove the softened jalapeno, squeezing it into the sauce to give it a little more heat. Add the 2nd Spice Mix and simmer for another 1/2 hour and then serve up.


Black Coyote Green Chili - Wes Carlson's 2004 ICS World  Green Chili Championship Recipe

Ingredients:
2 lbs Pork Loin - Cubed
1 can 28 oz. Green Chili - Whole - Seed and cut into small cubes
1 tbsp. Salt
2 cloves Garlic
2 cups Water
5 Jalapenos - Seeded
1 Medium Sweet Onion - Chopped
5 tbsp. Ground Cumin
1/4 tsp. Oregano
2 cans Chicken Broth
2 tbsp. Green Tabasco Sauce
8 oz. Green Sauce
 
Instructions:
Mix together Salt, Cumin, and Oregano. Set aside.
Blend together Jalapenos and Green Sauce. Set aside.
Gray pork in frying pan. Set aside.
Combine Chicken Broth, Half the Water, Onion and Garlic in Cooking Pot. Heat until Onion is translucent. Add Blended Jalapenos, Pork and 1-1/2 Tbsp of Cumin mixture to pot. Continue cooking over medium heat. After one hour, add 1/3 can green chilis (blended), 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture. After 2-1/2 hours, add remaining green chilis, Green Tabasco Sauce and Cumin mixture. Salt, thicken or thin sauce to suit.


Mild Bill's Competition Chili Recipe

2 lbs Chili Grind
1 can Swanson Beef Broth
1 can Swanson Reduced Sodium Chicken Broth
1 8 oz can Hunt No Salt Added Tomato Sauce
2 Serrano Peppers
Gray your meat and drain it well. Wipe the pot clean and add all of the beef broth, ½ of the chicken broth and all of the tomato sauce. Prick holes in your serranos and drop them into the liquid. Once it reaches a boil, add the following:
1st Dump
2 ½ tsp New Mexico Chili Powder (Hot or Mild)
1 T Cowtown Light Chili Powder
1 T EC Special Chili Powder
1 T San Antonio Original Chili Powder
2 tsp Onion Granules
2 tsp tsp Garlic Granules
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
½ tsp Cayenne
1/8 tsp Salt 
Let your 1st Dump, liquid and serranos boil for a few minutes and then add your meat back in. Cook on a med boil for 30-45 minutes (or until meat is done). Remove the peppers and squeeze them into your chili. Let it rest for 20 minutes. Turn your chili back on and let it come to a boil. Once it’s boiling, add your 2nd Dump:
2nd Dump
1 T Cumin
1 T EC Special Chili Powder
2 T San Antonio Original
1 pkg Sazon Goya
1/4 tsp Hot Stuff
¼ tsp Brown Sugar 
Bring this to a medium boil and cook for 15 minutes. You may or may not need to add the remainder of the chicken broth. After the second dump has cooked in for 15 minutes, check it for salt. Continue cooking for 10 more minutes. Adjust seasonings to taste and turn in!

Mild Bill's Competition Bean Recipe

·         2 Cans Bush Pinto Beans

·         1 Bone in Ham Steak

·         ½ Can Chicken Broth

·         1 pkg Jamon Goya

·         ½ tsp Garlic Granules

·         ½ tsp Onion Granules

·         1 tsp Seasoned Salt

·         Good grind of Telicherry Pepper and float 2 Serranos – squeeze and discard peppers. 

In a large soup pot or dutch oven, brown the ham (use the juices). When the ham starts to carmelize, add the remaining ingredients (including the serranos) and bring to a boil. Cover and simmer until beans are tender. Adjust seasonings to taste; serve with or without ham. You can squeeze the Serrano peppers in the beans for more heat, or discard for lighter palettes! 

*The spices in this recipe can be doubled and used for 1# of dried beans.  You would also need to increase the liquid as well – 1 full can of chicken broth plus enough water to cover the beans while cooking.  You would need to also add chicken broth or water as needed.

*This is my 8th Place World Champion Bean Recipe.  It has been cooked since then by various bean cooks who have placed and/or won the bean competition in Terlingua.