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Cook chili like a champ

Posted: September 5, 2012 2:00 a.m.
Updated: September 5, 2012 2:00 a.m.
Larry Walton’s 2011 Terlingua International Chili Champion Recipe Larry Walton’s 2011 Terlingua International Chili Champion Recipe
Larry Walton’s 2011 Terlingua International Chili Champion Recipe
Easy Chicken Chili Easy Chicken Chili
Easy Chicken Chili

Spicy, mild, beans or meat only, tomato-based or white — there are as many ways to make chili as there are people who make it. If you want to fine-tune your chili cooking chops, take a few hints from Larry Walton, the 2011 Terlingua International Chili Champion.
Here are his top tips for making great chili:

    Chili Powder — Using the right chili powder makes all the differ­ence in the world. Mexene Chili Powder and Seasoning Mix is a good choice because it’s well rounded and balanced.

    Meat — Choose premium quality ground beef with an 80/20 percent beef to fat ratio. Or for an interest­ing twist, choose fresh boneless, skinless chicken thighs. (Find chili recipes at
    Browning — A key essential is to brown your meat. It not only adds richness to your dish but also helps with the dark color of the chili.
Find more tips and recipes at

Health Benefits of Chili

Studies from around the world, including the American Association for Cancer Research, suggest that capsaicin, the spicy element of chili peppers, may help fight certain types of cancer.

Easy Chicken Chili

Yield: 4 servings

6     Tyson Fresh Boneless
    Skinless chicken thighs
    (cooked and cut into     bite-sized pieces)

2     16-ounce cans kidney beans, not drained

2     14.5-ounce cans diced
    tomatoes, not drained

1     1.6-ounce package Mexene Chili Seasoning Mix

1     tablespoon garlic pepper sauce, to taste

Combine all ingredients in a large saucepan. Stir until well blended. Bring to a boil; reduce heat and simmer 20 minutes.Serve with shredded cheese and tortilla chips or crackers.


Hot Dog Sauce

Yield: 6 servings

1     pound ground beef

1     medium onion, diced

3     tablespoons Mexene chili     powder

1     teaspoon salt

3/4     teaspoon oregano

1/4     teaspoon cumin

1/4     teaspoon red pepper flakes

2     cups water

Brown meat (breaking up pieces) and onions; drain. At this point you can run it through a chopper if a finer dice is desired.

Add all other spices; mix well. Add water and simmer for one hour.


Black and White
Chicken Chili

Yield: 10 servings

6     Tyson Fresh Boneless Skinless chicken thighs

1     large onion, chopped

2     jalapeño peppers, fresh;     seeded and finely chopped

1     tablespoon garlic, chopped

1     14.5-ounce can chicken

2     15-ounce cans great
    Northern beans, not drained

2     15-ounce cans black beans,     drained

1     tablespoon Mexene chili

1 1/2     teaspoons ground cumin

1/2     teaspoon salt

Cut chicken into 1/2-inch cubes.

Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high.

Add chicken; cook 2 minutes, stir­ring frequently.

Add onion, peppers and garlic. Cook 5 minutes longer, stirring occa­sionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temperature of 170°F).

Serving Suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in a tightly sealed nonmetallic container or freezer bag.

Larry Walton’s 2011 Terlingua International Chili Champion Recipe

Courtesy of the Chili Appreciation Society International Inc. CASI’s mission is to educate about the historic and cultural significance of chili, and it raises over $1 million for local charities through sponsored cook-offs every year.

Yield: 2 pounds, or 8 servings

1st Mixture:

    1     tablespoon onion

    1     tablespoon garlic

    1     tablespoon beef

    1     tablespoon chicken

    2     tablespoons Mexene
            chili powder

    1/8     teaspoon salt

    2     dashes Louisiana
            hot sauce

2nd Mixture:

    1     teaspoon garlic

    1     tablespoon cumin

    1     package Sazon Goya

    2     tablespoons Mexene
            chili powder

    1/8     teaspoon cayenne

    2     dashes Louisiana
            hot sauce

Additional Ingredients:

    2     pounds ground beef

    1     14.5-ounce can
            beef broth

    1/2     14.5-ounce can
            chicken broth

    1 1/2     8-ounce cans tomato

    1/8    teaspoon brown sugar,
            if needed

        Salt to taste

Mix 1st and 2nd mixtures in separate bowls. Set aside.

Brown ground beef then
drain off grease. Add beef broth, chicken broth and tomato sauce. Bring to a boil, then reduce heat to a slow simmer for 40 minutes.

Add 1st mixture and simmer for 40 minutes.

Add 2nd mixture and cook on low heat for 25 minutes. If too spicy, add brown sugar and salt to taste.




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