Terlingua Chili Cook Off Champion Gene Moffett Reveals Winning Recipe

The 2021 Frank X. Tolbert – Wick Fowler Original Terlingua International Championship Chili Cook Off champion Gene Moffett has revealed his winning recipe.

We met Mr Moffett last year out in the Chihuahuan desert town of Terlingua, Texas, where the 54th annual Wick Fowler chili cook off was taking place. You should’ve heard the war whoops when Mr Gene won the grand prize.

Care to tackle his winning recipe? It’s below. Some of the nomenclature may be odd. Google will be your boon companion here.

48 Volt Maxdale Special Chili Recipe

2lbs Ground Chuck or Chili Grind

1 golf ball size Jimmy Dean Hot Sausage Ball

1 can each Swanson Full Salt Beef & Chicken Broth

1 small can Hunt’s Full Salt Tomato Sauce

1st Dump

2 T Cowtown Light

1 T Sandia Chili Powder

1 T Onion Granules

1 1/2 tsp Garlic Granules

2 tsp each Knorr Beef and Chicken Powder

1/4 tsp 40k Cayenne

1/4 tsp Salt

2nd Dump

1 T Cumin

1 T San Antonio Original

2 T Cowtown Light

1/4 tsp Terlingua Dust

1/4 tsp 40k Cayenne

1/4 tsp White Pepper

1 package Sazon Goya (Cilantro & Annatto)

Directions: Brown 2 lbs of chili grind or ground chuck (leave in big pieces); drain and set aside. Add Jimmy Dean hot sausage ball, 1 can of beef broth, 1/2 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add the 1st Dump and let it cook for a few minutes. Then add drained meat. Boil on medium heat for 20-25 minutes or until meat is done. Rinse sausage ball and remove.

One hour before turn in, bring chili to a boil. Add the rest of the chicken broth and mash meat into bite size pieces. Add the 2nd Dump and cook for 20-25 minutes over medium to medium low heat. Turn off and let gravy come up for about 10-15 minutes. Turn back on to a really low simmer to fill cup. Check for salt and adjust if necessary.

recipe courtesy Mild Bill’s Gunpowder Foods

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