SEC Championship Chili
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 2 ½ pounds cubed chuck roast
- 1 - 2 (14 ½ ounce) cans Swanson beef broth
- 1 (8 ounce) can Hunt’s Tomato Sauce
- 2 tbsps paprika
- 1 tbsp beef bouillon crystals
- 1 tbsp Pendery’s Fort Worth light chili powder
- 1 tbsp granulated onion
- 1 tsp chicken bouillon crystals
- 1 tsp ground cayenne pepper
- ½ tsp jalapeno pepper powder
- ½ tsp salt
- 2 tbsps Gebhardt’s chili powder
- 2 tbsps Pendery’s Fort Worth light chili powder
- 2 tbsps R.T. chili powder
- 1 tbsp ground cumin
- 1 tbsp powdered garlic
- ½ tsp white pepper
