My Dad developed the original version of this recipe while competing in a chili competition circuit. I made a few minor tweaks to the seasoning with the addition of porcini powder, Aleppo pepper, and fish sauce.
- 3 lbs chili meat
- 3 onions chopped fine
- 2 tsp garlic chopped
- 32 oz beef broth
- 15 oz chicken broth
- 8 oz tomato sauce
- 20 drops Durkee’s Louisiana Red Hot Sauce
- 4 tbsp Pendery’s Original Chili Powder
- 2 tbsp Pendery’s Pecos Red Chili Powder
- 2 tbsp cumin
- 2 tbsp beef bouillon granules
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp dried cilantro
- 1 tsp dried basil
- 1 tsp Aleppo pepper
- 1 tsp porcini mushroom powder
- 1 tsp Red Boat fish sauce
- 1 cup water
- 1/2 cup masa harina
- 1/4 cup corn starch
- Brown the chili meat, onions and garlic in a skillet. Once cooked, combine with the broths, tomato sauce, hot sauce, chili powders, cumin, bouillon, paprika, brown sugar, cilantro, basil, Aleppo pepper, porcini powder, and fish sauce in a stock pot.
- Simmer mixture for 1-1/2 to 2 hours, or until meat is tender.
- Combine the water, masa harina, and corn starch into a slurry. Stir quickly into chili until well combined.
- Simmer for an additional 30 minutes.
- Serve with corn chips, sour cream, and shredded cheese.