Hoot Owl Chili is prize-winning chili — namely First Prize at the 1988 Original Viva Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cookoff — and the honors went to Maxine Reed.
Maxine Reed’s original recipe used one teaspoon of MSG, which was mixed-in with the spices at the beginning. When I make this chili, I use as little as 1/4 teaspoon of cayenne. But if you like your chili hot, you can use the full teaspoon without having to call the fire department.
Description
If you have ever wanted to make a prize-winning, Texas-style chili, here is your chance.
Ingredients
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne
- 1 tablespoon ground cumin
- 1 teaspoon white pepper
- 5 tablespoons New Mexican red chile powder
- 2 tablespoons cooking oil
- 3 pounds chuck tender, cut in 1/4-inch cubes
- 2 cups water
- 1 cup tomato sauce
- 1-1/2 cups beef broth
- 1 medium onion, finely chopped
- 4 medium jalapeños, stems removed
- 1/2 teaspoon ground cumin
Instructions
- In a medium bowl, combine the paprika, onion powder, garlic powder, cayenne, cumin, white pepper and red chile powder. Mix the spices until well blended. Set aside.
- Coat a heavy 4-quart saucepan with the cooking oil, and sear the meat, stirring briskly. Add the water, tomato sauce, beef broth and onion. Make a slit in each of the jalapeños with a knife, and add to the saucepan, together with half of the spice mixture. Cover, lower heat and simmer for 1 hour, stirring occasionally.
- Remove the jalapeños after 1 hour and set aside. Add the remaining spice mixture and 1/2 teaspoon cumin. When the jalapeños are cool enough to handle, press them through a strainer and add pulp to the chili. Discard the skins.
- Cook an additional 30 minutes, or until meat is tender.
- Makes 6 to 8 servings.
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