Title: Rick Poston's Chili
Categories: Chili Ethnic
Yield: 1 Servings

1	tb	Crisco
2 1/2	lb	Chuck tender; cut in 3/8 cu ----dump 1-
2	cn	Swanson's beef broth (14 1/2
1	ts	Beef bouillon granules
1	tb	Chicken bouillon granules
1	ts	Pendery's el rey chili peppe
4	ts	Pendery's high color paprika
5 3/4	ts	Onion powder
1/2	ts	Garlic powder
1	cn	Tomato sauce
3		Serrano chili pods; pierced ----dump 2------
1/2	ts	Pendery's 40 k cayenne peppe
1/2	ts	Sazon goya
1/4	ts	Ground white pepper
1/4	ts	Ground black pepper
2	ts	Ground cumin
1	ts	Garlic powder
1	tb	Pendery's original chili pow
GEBHART'S CHILI POWDER DUMP
1/2	ts	Sazon goya
1/2	ts	Onion powder
1	tb	Pendery's original chili pow
2	ts	Ground cumin
3/8	ts	Pendery's 60 k cayenne peppe
GEBHART'S CHILI POWDER KICKE
3/8	ts	Salt
1 1/2	ts	Ground cumin
1 1/2	ts	Gebhart's chili powder

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 The ingredient list and instructions are "specific". Rick notes that you should cook this by the "DUMPS". Makes just over 2 qts.

In a large heavy Dutch oven or kettle, heat the Crisco until sizzling. Brown the meat cubes, stirring often. Pour off accumulated juices, and add the first DUMP. Cook the chili covered through all stages and DUMPS, and stir it frequently. (If additional liquid is needed during cooking, add more beef broth.)

Cook DUMP 1 for 1 hour. Squeeze the chili pod juices into the pot. Discard the pods.

Add ingredients in DUMP 2 and cook for 1 hour 25 mins, then add DUMP 3 ingredients.

5 to 10 mins before presentation to judges or guests, add the KICKER ingredients. Stir well, dish up. Very, very rich.

NOTE: Pendery's does an extensive mail order business. Write Pendery's Inc., at 1221 Manufacturing, Dallas, Texas 75207-6505, or call 1-800-533-1870.

This prize winner comes from RED RIVER VALLEY FAIR of Paris Texas. Fair Dates: Week before Labor Day, 6 days.

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