Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Crisco -3/8" cubes
2 1/2 lb Chuck Tender -- cut in

---------------------------DUMP 1--------------------------------
2 cn Swanson's Beef Broth 4 ts Pendery's High Color Paprika
(14 1/2 Oz) 5 3/4 ts Onion Powder
1 ts Beef Bouillon Granules 1/2 ts Garlic Powder
1 tb Chicken Bouillon Granules 1 cn Tomato Sauce
1 ts Pendery's El Rey Chili 3 Serrano Chili Pods, pierced
-Pepper (see note)

---------------------------DUMP 2--------------------------------
1/2 ts Pendery's 40 K Cayenne 2 ts Ground Cumin
-Pepper 1 ts Garlic Powder
1/2 ts Sazon Goya 1 tb Pendery's Original Chili
1/4 ts Ground White Pepper -Powder
1/4 ts Ground Black Pepper 2 tb Gebhart's Chili Powder

---------------------------DUMP 3--------------------------------
1/2 ts Sazon Goya 2 ts Ground Cumin
1/2 ts Onion Powder 3/8 ts Pendery's 60 K Cayenne
1 tb Pendery's Original Chili -Pepper
-Powder 2 tb Gebhart's Chili Powder

---------------------------KICKER--------------------------------
3/8 ts Salt 1 1/2 ts Gebhart's Chili Powder
1 1/2 ts Ground Cumin

The ingredient list and instructions are "specific". Rick notes that
you should cook this by the "DUMPS". Makes just over 2 qts.

In a large heavy Dutch oven or kettle, heat the Crisco until sizzling.
Brown the meat cubes, stirring often. Pour off accumulated juices,
and add the first DUMP. Cook the chili covered through all stages and
DUMPS, and stir it frequently. (If additional liquid is needed during
cooking, add more beef broth.)

Cook DUMP 1 for 1 hour. Squeeze the chili pod juices into the pot.
Discard the pods.

Add ingredients in DUMP 2 and cook for 1 hour 25 mins, then add DUMP 3
ingredients.

5 to 10 mins before presentation to judges or guests, add the KICKER
ingredients. Stir well, dish up. Very, very rich.

NOTE: Pendery's does an extensive mail order business. Write Pendery's
Inc., at 1221 Manufacturing, Dallas, Texas 75207-6505, or call
1-800-533-1870.

This prize winner comes from RED RIVER VALLEY FAIR of Paris Texas.
Fair Dates: Week before Labor Day, 6 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 03-28-95 (159) Fido:
Cooking

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