Chef Tom Dozier shares his famous "Ghostown" chili recipe.
2 lbs ground beef
8 oz tomato sauce
14 oz beef broth
8 oz water
1 TBL ground cumin
2 tsp granulated onion
2 tsp granulated garlic
1/2 tsp salt
1 TBL Chimayo
2 TBL Santa Fe Red
3 TBL San Antonio Red
All Pendery's Spices, available at http://www.Penderys.com
Grocery store alternatives: 2 TBL of light chili powder, 4TBL Dark Chili powder
Brown and drain beef. Put the browned meat in a 4 quart pot and add tomato sauce, beef broth and water. Bring to a boil. Add the chili seasonings (while boiling), completely mix them in and then turn the chili down to a simmer for 30 minutes. After 30 minutes turn the chili off and let rest for 15 minutes. Serve with favorite topping's.
Chili connoisseurs from across the north Texas area are coming together for a good cause.
Pendery's 3rd annual Charity Chili Challenge will raise money for several local charities.
The event is Sunday, April 10th at SMU. For more information and to donate, visit http://cookoff.penderys.com/