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Trans-fat Free, Good source of fiber


Step 1
2 pounds beef chuck
cut in cubes
1 teaspoon vegetable oil
1 tablespoon chili powder
2 teaspoons garlic
Step 2
8 ounces tomato sauce
14 ounces beef stock
1 teaspoon chicken bouillon, powdered
1 teaspoon jalapeno powder
1 tablespoon onion powder
½ teaspoon red pepper flakes
1 teaspoon white pepper
24 ounces water
1 tablespoon chili powder
2 whole serrano chiles
Step 3
1 tablespoon paprika
1 package sazon
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon white pepper
5 tablespoons chili powder
Step 4
2 teaspoons cumin
teaspoon salt


Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat.

Step 2: Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1½ hrs. Float the serranos on top of the chili during this time, removing them before they fall apart.

Step 3: Combine seasonings and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes. Adding small amounts of water or beef broth as needed for consistency.

Step 4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes about six cups.


* not incl. in nutrient facts

Add review




Bruce Wilkins
Houston, TX.
 over 9 years ago

This is the recipe Cindy Reed Wilkins won with back-to-back in Terlingua, TX at the CASI International Chili Championship. This is Cindy's recipe called Cin Chili which is the name of her chili team. Also the name of her chili company...Cin Chili.

Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 58363% of calories from fat
 % Daily Value *
Total Fat 41g 62%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 382mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 88g
Vitamin A 61% Vitamin C 20%
Calcium 7% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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