Four-time Austin Texas Chili Winner Dorene Ritchey: 1986, 1990, 1992, 1997

2 pounds cubed or coarsely ground beef chuck or shoulder arm
* make this meat chunky. Cut into small pieces or grind VERY course)
1 tablespoon vegetable shortening ( I didn’t like the shortening)

Make Hot sauce to taste (1.5 tsp hot sauce)
8 ounces (1 cup) tomato sauce
2 beef bouillon cubes
2 jalapeños, skin slit (divided use)
6 tablespoons chili powder (or to taste)
4 teaspoons ground cumin
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon white pepper
3/8 teaspoon cayenne powder
¼ teaspoon oregano
1/8 teaspoon crushed bay leaf

Cook meat over medium heat in melted shortening until
meat is gray. Add hot sauce (See above approx 1.5 tsp.),
tomato sauce, bouillon cubes, 1 jalapeño
(split jalapeno skin slightly so favor can come out in heat)
Add water to cover.

Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed.
When jalapeño is soft, squeeze in the juice and discard pulp and seeds.

Mix together the chili powder, cumin, onion powder, garlic powder,
salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions.

Add one portion spice mixture and remaining jalapeño to chili.

Continue to cook, covered, for 1 hour, adding water as
needed. Remove jalapeño, squeeze juice into chili and
discard pulp and seeds.

Add second portion of spice mixture. Continue cooking
for another 30 minutes, adding water if needed.

Add the remaining spice mixture and cook 15 minutes more.
(Chili should be kept thick during cooking.

Adding too much water keeps the spices from
permeating the meat.)
* Makes 4 large servings.

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