How to make it

  • Heat 1 teaspoon shortening in cooking pot. Add chili meat and sear until it turns gray and starts to make its own juice. Remove any gristle or other unwanted parts of meat.
  • Add the beef broth, tomato sauce, powdered onion (2 teaspoons), powdered garlic, beef granules and water. Cook covered over medium heat for 30 minutes.
  • Add ground cumin (2 teaspoons), white pepper, ground red pepper (½ teaspoon), salt (½ teaspoon), season all, powdered onion (½ teaspoon), Mexican hot chili powder, and Texas-style chili powder. Bring to a rapid boil, then reduce heat to a simmer.
  • Cover and cook 45 minutes. Keep liquid level 1 inch above meat by adding water as needed.
  • Add ground red pepper (¼ teaspoon), salt (¼ teaspoon), ground cumin (1 teaspoon), and Gebhardt's chili powder. Add water if necessary to keep liquid level 1 inch above meat.
  • Reduce heat to a slow boil for 30 minutes before serving.

Reviews & Comments 4

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  • sara 5 years ago
    personally i don't do chicken chilis... and i don't eat turkey... so i wouldn't be any use to you on that idea.

    we texans tend not to do beans in our chilis :)
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  • ravenseyes 5 years ago
    did something very similar using small diced chicken (breast) and turkey and chicken chop meat...added a little pork for a little fat - maybe 4-6 ozs......sounds tremendous!!! with a little sour crean and avacado ....I most certainly do not need beans in my chili.....but a great corn bread or muffin and brownie sound oh yummie!!! thanks for sharing!!
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  • 22566 5 years ago
    Chicken Chili...Hum?
    Even tho that rolls off the tongue...
    'Wolf' and 'Chicken' in the same sentence is...well... kinda like an oxymoron :o)
    I like 'Chilly' specially in Winter :o)
    One great out of the tin can type of recipe.
    Kind Regards
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  • NPMarie 5 years ago
    How do you think this would be using chicken instead?
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