The following recipe was shared by Texifornian "Chili Bob" who has been making this chili for 20 years (guess I didn't coin the term "texifornia" after all--but I sort of suspected that). He was nice enough to share the recipe with us. I haven't tried it yet (as it takes a few hours prep and my kids rarely give me that time to cook) but I'm looking forward to when I get the chance!
Texifornia Vulture Breath Chili
(California State Champion 2003)
2-½ hours prior –
3½ lbs lean beef (mock tender, tri-tip) ground or cubed into
approx. ¼ inch cubes. “Brown” (actually gray) ½ at a time
(in a separate fry pan) using 1T of butter flavored Crisco per
½. Add 1t of NM (New Mexico) red chili powder per ½ while “browning”. Place “browned” meat into stockpot with;
1 can Swanson beef broth (14-½ oz)
1 can Swanson chicken broth (14-½ oz)
1 can Swanson Vegetable broth (14-½ oz) – optional
1T onion powder
Bring to a boil / simmer – keep covered (stir occasionally)
1-½ hours prior -
Add to stockpot;
1 can tomato sauce (8 oz)
1T onion powder
1T paprika (160)
1T chili powder (reg.)
1t cayenne
½t cumin
Take one fresh jalapeno (stem removed), score the skin 8-
10 times being careful not to slice deeply into the pepper.
Float the pepper in the stockpot until tender. Strain juice
(only) into the pot.
½ hour prior
- Add to the stockpot;
1T Lewisville Hot chili powder
1-½T Lewisville Mild chili powder
1T NM red chili powder
½T chili powder
1T cumin
1T garlic powder
¼t cayenne
Add one more fresh jalapeno as described above (optional)
10 minutes prior -
Mix in separate container (tomato sauce can works great);
1T+ Bisto (brown gravy making mix)
1T onion powder
½T chili powder
with a small amount of water to make a loose paste and add to pot.
At this point you can add to your liking (optional);
½t cumin or,
½t cayenne or,
more chili powder or,
onion powder or,
garlic powder or,
salt to taste
Do not over adjust, as it will still blend prior to judging.
