Cindy Reed Wilkins's Cin Chili

Cindy competed with Bobby Flay in a Throwdown and the winner was--a tie.

Bobby Flay's most recent cookbook Throwdown offers her recipe for award-winning chili as well as his own recipe. Here is Cindy's claim to fame.

 

CIN CHILI

(serves 4 to 6)

1. 1 teaspoon vegetable oil
2. 2 pounds beef chuck, cut into 3/8-inch cubes
3. Seasoned salt
4. 1 ( 14 1/2-ounces) can low-sodium beef broth
5. 1 (8-ounce) can no-sodium tomato sauce
6. 1 teaspoon chicken bouillon
7. 1 teaspoon beef bouillon
8. 2 1/2 teaspoons onion powder
9. 2 1/2 teaspoons garlic powder
10. 6 tablespoons plus 2 teaspoons chili powder
11. 1/2 teaspoon jalapeno powder
12. 1/4 teaspoon ground white pepper
13. 2 serrano chiles, roasted, peeled and seeded
14. 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
15. 3 1/2 teaspoons ground cumin
16. 1/4 teaspoon brown sugar

In a heavy 4-quart saucepan over medium-high heat, heat the oil until smoking hot. Add the beef shuck cubes and 1 teaspoon seasoned salt, and cook until the beef is browned on all sides.

Add the beef broth and tomato sauce, and bring to a slight boil. Add the chicken bouillon, beef bouillon, 2 teaspoons of the onion powder, 1 teaspoon of the garlic powder, 1 tablespoon of the chili powder, the jalapeno powder and the white pepper. Return to a boil; then reduce the heat and simmer for 1 hour.

Add the serano chiles, 1 teaspoon of the garlic powder, 5 tablespoons of the chile powder, 1/4 teaspoon of the cayenne pepper, 2 teaspoons of the cumin, and the brown sugar. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. If the mixture seems dry, add some water.Taste and add additional seasoned salt if needed. Remove the serrano peppers.

Add the remaining 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons of chile powder, 1/8 teaspoon cayenne, and 1 1/2 teaspoons cumin. Simmer, stirring occasionally, for 30 minutes.

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