Rene Chapa 2023 TICC Winning Recipe

Rene Chapa 2023 TICC Champion Chili recipe

Ingredients needed

2 pounds of H-E-B 80/20 ground hamburger meat.

1 can of chicken broth

1 can of beef broth

1 small can of El Pato tomato sauce

1 small can of hunts tomato sauce

1 Tbs. tomato paste

8 ounces of water

And the below spices

 

Dump #1

1 Tbs. San Antonio original chili powder (Mild Bills)

1 Tbs. Champion chili powder (Mild Bills)

1 Tbs. Stockyard Special chili powder (Mild Bills)

1 Tbs. Fiesta Onion Granules

1 Tbs. Fiesta Garlic Granules

1 Tbs Beef Bouillon Granules

1/2 Tbs. Chicken Bouillon Granules

1/2 Tbs. Cumin (Mild Bills)

1/4 tsp. White Pepper

1/2 tsp. Salt

 

Dump #2

1 Tbs. San Antonio Original (Mild Bills)

1 Tbs. 38 Special Chili Powder (Mild Bills)

1 Tbs. Cowtown Light Chili powder (Mild Bills)

1/2 Tbs. Cumin (Mild Bills)

1/2 tsp. Hot Stuff (Mild Bills)

1 Packet Goya tomato seasoning

 

Instructions

Roll meat into six even balls and brown.

Remove balls from pot and put them into a container like a Ziploc bag to keep them moist.

Remove grease from pot.

To the pot add all of your liquid. Chicken broth, beef broth, tomato sauces, water, and tomato paste.

Cover pot and bring to a boil then add your first dump of spices and the meat balls back to pot. Let it boil covered on medium heat for 1 hour and 15 minutes. 

I normally let it rest for about 30 minutes to an hour before turning it back on at medium heat. Once it comes to a boil, uncover pot and add the second dump. Using a meat smasher smash the meatballs. Do this until you get to the size and consistency you are looking for.