"Paddling John's Famous #1 Chili"

by  Paddling John

Note:  Paddling John was the winner at the first CCCF Chili Cookoff and Gathering held in early March.  He beat out 10 other teams for the top honors, including yours truly.  I tasted almost all of those pots, and his was definitely the best in a group of very good chilis.

This is a four step process. I want all to know, and those who know me will validate this, I am not known for being accurate when measuring during my cooking. Good luck and enjoy.

STEP 1

6 lbs. ground chili meat, beef 3 T. chili powder

2 lbs. pork, chopped small 1 T. oil

1 T. garlic powder

Brown meat in oil. Drain off all extra oil. Add chili powder and garlic. Remove from heat. I did this step the night before and let meats meld with spices.

Step 2

30 oz. tomatoe sauce 2 t. cayenne pepper

4 t. beef bouillon granules 1 T. black pepper

1 t. chicken bouillon granules 3 T. chili powder

32 oz. water 1.5 t. salt

3 T. onion powder 2 Serrano Peppers (whole)

2 T. garlic powder 2 Red Jalapeno Peppers (whole)

With meats in a large pot, add all ingredients and stir. Bring to a boil and simmer 1.5 to 2 hrs. You want the whole peppers to float on top while you simmer the chili.

Step 3

3 T. Paprika 1.5 t. black pepper

3 envelopes Goya Sazon (Azafarn) this is available at Fiesta

1 T. onion powder 12 T. chili powder

1 T. garlic powder

In a small bowl combine all. Bring chili to a boil and add spices. Return to a simmer for 30 minutes. Add more water if tou like it thin, I don’t.

Step 4

2 T, ground cumin 1/2 t. salt

1 T. black pepper 1.5 t. cayenne pepper

masa or cornmeal to thicken

Add spices and simmer 15 minutes. Add masa as desired. Don’t hurt yourself eatin!

Paddling John