Vicki Sanders 2019 OTICC Recipe

2# Chili Grind or 80/20 Ground Chuck
1 8oz can of tomato sauce
1 15oz can each Beef and Chicken Broth
2 Serrano Peppers

1st Dump
1 T Cowtown Light
1 T San Antonio Original
1 T Hatch Mild
2 tsp Granulated Garlic
1 T Granulated Onion
2 tsp Chicken Bouillon
2 tsp Beef Bouillon
2 tsp Spanish Paprika
½ tsp cayenne
¼ tsp Salt

2nd Dump
1 T Cumin
1 T Cowtown Light
1 T San Antonio Original
1 tsp Granulated Garlic
1/8 tsp Terlingua Dust
1/8 tsp Brown Sugar
1 package Sazon Goya


Brown meat, set aside. Add beef and chicken broth along with the tomato sauce to pot; bring to a boil. Once boiling, add 2 serrano peppers (poke a few holes into each pepper), the 1st dump and meat. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili. 45 minutes before turn in, bring chili to a boil, add 2nd dump and cook for 30 minutes on medium to low heat. Check for salt.