Prop’s Chili won first place in Eddy County Fair Chili Cook-off in 2013. This competition recipe also makes a good eating chili if you add a couple of cans of Bush’s Mild Chili beans, including the liquid. Check out this recipe and let it be an inspiration for your own Champion Chili Recipe.
FOR SPICE BLEND NO. 1:
- 2 tablespoons onion powder
- 2 teaspoon jalapeno salt
- 2 1/2 teaspoons garlic powder
- 6 tablespoons ground chili powder
- 4 teaspoon Creole seasoning
FOR SPICE BLEND NO. 2:
- 8 tablespoons chili powder (no salt)
- 2 teaspoon Mexican oregano
- 2 teaspoon marjoram
- 2 tablespoon paprika
- 2 tablespoon comino
- 2 teaspoon black pepper
- 2 teaspoon white pepper
- 3 teaspoon cayenne pepper
- 2 teaspoon Lowry’s Season Salt
- 2 bay leaf
FOR SPICE BLEND NO. 3:
- 3 tablespoon ground red chili pepper
- 3 teaspoon cayenne pepper
- 1 tablespoon comino
- 2 teaspoon garlic powder
FOR THE CHILI:
- 10 pounds beef chuck or sirloin tri-tip, cut in 3/8-to-1/2-inch cubes
- 2 teaspoon red hot sauce
- 2 x 16 ounce can spicy tomato sauce
- Spring water as needed
- 2 x 16 ounce can mild tomato sauce
- 32-ounce box beef broth
- 12 beef bouillon cubes crushed
- 2 teaspoons brown sugar only if the gravy is too ‘bitter’ ( I never used it)
Assemble the three spice mixtures in separate small bowls and set aside.
For the chili: In a medium skillet, brown the meat in three batches, using 1 tablespoon of Crisco for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the beef broth. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender.
While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the all of the tomato sauce, the beef bouillon crystals. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.
After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so.
Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, corn starch to thicken it if it needs it. Taste for salt and add brown sugar as needed. Cook for 30 minutes longer, stir well and serve.
I thickened my gravy with 3 tablespoons of corn starch. Blend it well.
Do not let any of the two pots ‘burn’ on the bottom of the pots or you will ruin the flavor of the meat.
Prop’s Chili: more info
This chili was entered in the Eddy County Fair Chili cook-off and won first place! This chili won in the first cook-off it was entered and beat out the group that had won the chili
cook-off for the past 5 years.
The Chef for this winning Chili is William Propsner. Some words from the Champ…
I used 10 pounds of chuck roast. Cubed in 3/8 to 1/2 bits.
I made three blends of spices to add during preparation. This is for 10 pounds of meat.Added By: Chili Master