First Place 2006 Scovie Award for Chili Con Carne. Cindy Reed's Cin Chili is the back-to-back two-timer winner of the CASI International Chili Championship, held in Terlingua, Texas. There are approximately 300 cooks who earn the right to compete each year. After years of perfecting "the recipe," Cindy finally decided to let the rest of the world enjoy here championship chili. So be a little cin-ful tonight and sit down with a bowl of the "winningest chili ever." As seen on the Food Network's "Thowdown with Bobby Flay."
Directions:
Brown 2lbs. of ground meat (or your favorite meat). Drain. Add 14 oz. can of beef broth. Add 8 oz. can of "no salt" tomato sauce. Bring to a full boil. Add contents of spice package to meat. Reduce heat, cover, and simmer for 30 minutes. For more heat, add cayenne pepper. Serve with cheese, onions, beans, crackers if so desired. Sit down and enjoy the best championship chili you've ever eaten.
Ingredients: Chili powders, dehydrated onion, dehydrated garlic, salt, cumin, beef bouillon, chicken bouillon, red pepper, silicon dioxide (flowing agent), jalapeno pepper, spices.
Purchase by the pack:
Item #: 1028
Size: 2.75 oz.
Price Ea. $4.95
Purchase by the case and save:
Case of 12
Item #: 1028C
Price / Case: $47.40
Price Ea. $3.95 |
