I was checking the weather this morning and noticed that the rest of the country is still dealing with cold, winter temperatures. Even here in Florida it was a bone chilling 48°F last night. Burr! Considering said situation, it’s time for… ANOTHER CHILI RECIPE! And probably the last for a while. This award winning chili recipe is what I use when I make my legenday chili pie, (comming soon). But it is great all by itself, none the less.

Bess’s Best Chili recipe is Dixie Johnson’s championship wining entry in the 2000 Terlingua International Chili Championship. The Bess is in honor of Bess Truman, the former first lady. Also Dixie was one of only 11 non-Texans to win the title in the 41 year history of the ultimate chili cook off.

I could not find all of the brand names of many of the ingredients listed, so I noted my substitutions. Feel free to go with your favorite brands. Results should be similar, although she did win the trophy as is. The recipe is written pretty much the way Dixie did so it does not follow the familar format of most of my post, but you should not have any problems.

Stage 1

Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco (sub corn oil for Crisco)

Stage 2

Add:

• 1 Can – 8 oz Hunt’s Tomato Sauce
• 1/2 Can – 14-1/2 oz can Swanson Chicken Broth
• 1/2 tsp – Cayenne Pepper
• 2 tsp – Wylers Chicken Instant Bouillon
• 1 tbsp – Pendery’s Fort Worth Light Chili Powder (sub any light chili powder)
• 2 – Serrano Pepper (seeded) (sub 1 jalapeno, seeded and stemmed cut in half)
• 1 Can – 14-1/2 oz Swanson Beef Broth
• 1-1/2 tbsp – Onion Powder
• 2 tsp – Wyler Beef Instant Bouillon
• 1 tsp – Pendery’s Cumin (sub any cumin)

Bring to a boil and cook for about 1 hour (a litlle longer for cubed meat).

Stage 3

Remove the peppers and add the following:

• 3/4 tsp – Pendery’s White Pepper (sub any white pepper)
• 1 Packet – Sazon Goya
• 1/4 tsp – Salt
• 3 tbsp – Gunpowder Foods Texas Red Chili Powder (sub chipotle chili powder or hot mexican chili powder)
• 1 tsp – Garlic Powder
• 1 tbsp – Pendery’s Cumin (sub any cumin)
• 2 tbsp – Pendery’s Fort Worth Light Chili Powder (sub any light chili powder)

Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes.

Stage 4

Add the following:

• 1/4 tsp – Brown Sugar
• 1 tbsp – Pendery’s Fort Worth Light Chili Powder
• 1/4 tsp – Gunpowder Foods Hot Stuff (sub 1/2 tsp cayenne)
• 1 tsp – Pendery’s Cumin (sub any cumin)

Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili’s final taste for salt and front and back heat. (I added a little Liquid Smoke®)

Dixie Johnson
Bess’s Best Chili

Serves 8 – 10

Heat Factor