2014 - Double LL Chili

by Louis Gonzales

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Louis started as spectator at chili events in the early 80s, until a veteran Chilihead told him that if he was going to attend the events, he may as well compete! In 1998 Louis put together a bunch of spices and entered his first CASI cookoff in his hometown. He continued cooking in CASI events for some time, and joined the ICS family in 2000.

Ingredients

Mix and set aside the following Seasoning Blend:
2 tbsp light Texas chili powder
2 tbsp dark Texas chili powder
1 tbsp Mexene chili powder
1 tbsp mild California chili powder

INGREDIENTS:
2 lbs 80/20 ground chuck
1 14 1/2 oz can beef broth (like Swanson)
1 14 1/2 oz can of chicken broth (like Swanson)
8 oz water
8 oz tomato sauce

1st set of spices:
3 tbsp of Seasoning Blend (see above)
1 tbsp onion powder
1 tsp paprika
1 tsp beef granules
1 tsp chicken granules
1/2 tsp cayenne pepper

2nd set of spices:
3 tbsp of Seasoning Blend (see above)
1 tsp ground cumin
1 tbsp garlic powder
1 tsp Tabasco

Instructions

Brown the meat in Crisco shortening, put in colander to drain and rinse it.

In large pot add the cooked meat, can of beef broth, 1/2 can of the chicken broth (the remaining broth can be used to adjust the consistency of sauce if needed), water, can of tomato sauce and the 1st set of spices.

Simmer for 2 hours and then add the 2nd set of spices.

Continue to simmer for another 30 minutes.

Add salt to taste.