Kris Hudspeth’s 2022 TICC Championship Recipe

2 pounds of 80/20 ground chuck

Lightly season meat with Fiesta Fajita Seasoning and Brown

 

Add

1 can – Beef Broth

½ can – Chicken Broth

1 – 8oz can – Tomato Sauce

½ 8oz can – El Pato

Float 2 Serrano Peppers

Bring to a boil and add the following:

 

Dump #1

 ¼ tsp Cayenne – Fiesta Spices

1 Tbsp Onion powder – Mild Bills Spices

2 tsp Chicken granules

2 tsp Beef granules

1/8 tsp black pepper

1 Tbsp Stockyards Special – Mild Bills Spices

2 Tbsp Champion Chili Powder – Mild Bills Spices

1/8 tsp Salt

1 pkg of Sazon Goya

Cover and cook 1 hour – squeeze peppers and discard pulp

 One hour prior to turn in- adjust liquid with remaining chicken broth if necessary. Cover and cook 45 minutes

 Dump #2

 1Tbsp Cumin

2 tsp Garlic Powder

¼ tsp Light Brown Sugar

1/8 tsp Cayenne – Fiesta Spices

1 Tbsp San Antonio Red – Mild Bill’s Spices

3 Tbsp Gebhardts Chili Powder

1/8 tsp Green Jalapeno powder

¼ tsp Lawry’s Salt

Adjust salt to taste