State Fairs award-winning chile recipe

Due to a printing problem, measurements used in Vic Powells chili recipe published in the Sept. 10 edition of the Frontiersman came out incomplete. The complete text of the recipe is as follows:

Alaska State Fair Grand Champion Chili Recipe

Ingredients needed:

2-1/2 lbs. London broil

2 tsp. garlic powder

water

1/4 tsp. black pepper

1 tsp. cooking oil

4 tsp. ground cumin

7 Tb. + 1 tsp. chili powder

1/4 tsp. white pepper

1-1/4 tsp. salt

1/4 tsp. brown sugar

5/8 tsp. cayenne pepper

2 Serrano peppers

1 tsp. chicken granules

1 14-1/2 oz. can beef broth

2 tsp. beef granules

2 8 oz. cans tomato sauce

1 Tb. + 1/8 tsp. onion powder

Directions:

Cut meat into cubes a little smaller than a sugar cube. In a 1-1/2 qt. saucepan, heat 1 tsp. cooking oil, add meat and stir until brown. Add water to cover, one can beef broth, and one can tomato sauce. Blend well, then add:

1/2 tsp. of the cayenne

1/2 tsp. salt

1 tsp. chicken granules

2 tsp. beef granules

3 Tb. chili powder

1 Tb. onion powder

2 Serrano peppers

Stir well and bring to a rolling boil for one hour. When Serranos get soft and wrinkled, remove both after squeezing the juice from one (both if you like really hot chili).

After one hour, add:

1/4 tsp. black pepper

1/2 tsp. salt

2 tsp. garlic powder

1 Tb. cumin

3 Tb. chili powder

Stir well, bring back to a boil, then tilt lid and turn off heat for 1-1/2 hours.

Turn heat back on and add 1/2 can tomato sauce, cook on medium heat for 30 minutes.

Then add:

1/8 tsp. cayenne

1 tsp. cumin

1/4 tsp. salt

1/8 tsp. onion powder

1 Tb. chili powder

Check gravy for thickness and meat for tenderness and adjust heat accordingly. Cook another 15 minutes, then add:

1/4 tsp. white pepper

1/4 tsp. brown sugar

1 tsp. chili powder

Cook 10 more minutes, then ring the dinner bell.