Pools Brew Chili

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1/2 Tbsp New Mexico ground chili pepper

1 can Swanson® beef broth

1 can Swanson® chicken broth

1 can tomato sauce

2 Sunsweet® Pitted Prunes

Crisco® shortening

Water (used Farmers Branch, TX)

1st Spices

1 Tbsp American paprika

1 1/2 tsp onion powder

1 tsp garlic powder

2 tsp beef granules

1 tsp chicken granules

2 1/4 lbs cubed tri-tip roast (trimmed of fat)

1/2 Tbsp New Mexico chili powder

Tabasco® sauce (as needed for heat)


2nd Spices

3 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp seasoned salt

1 1/2 Tbsp Gebhardt® chili powder

1 1/2 Tbsp Texas style chili powder

1/2 Tbsp New Mexico Hot ground chili pepper

1/2 Tbsp New Mexico Light chili powder

3rd Spices

2 tsp Texas style chili powder

1 tsp ground cumin

1/4 tsp garlic powder

1/2 tsp seasoned salt


Brown meat in 2 Tbsp of Crisco® shortening. Place meat in colander and drain off shortening. Rinse meat with water and return meat to pot. Add broths, tomato sauce, prunes and 1st spices. Cook approximately 2 hours, removing prunes after the first hour. Let prunes cool, and enjoy them as an appetizer. Add water if necessary. Cook longer if meat is not tender. 30 minutes before serving, add 2nd spices. 15 minutes before serving, add 3rd spices. Add seasoned salt for taste. For heat, add Tabasco® to taste.

Recipe Courtesy of Bob Plager

2012 Winner of the
International Chili Society World’s
Championship Grand Prize