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Cin Chili – Tailgate Approved

Posted by Foster On October - 28 - 2010

As tailgating moves further into the fall and the temperatures in Texas turn cooler there’s nothing better than chili to help keep your tailgate warm.

After tailgate testing Cin Chili we found it to be such a perfect match that we’ve adjusted our future menus to include Cin Chili for each of our last three tailgates this season.

Cin Chili is a family owned business started by Cindy Reed Wilkins.  With two first place trophies from the Terlingua International Chili Championship Cindy is the only person with back-to-back titles in the history of the competition–the Archie Griffin of Chili cook-offs, if you will.  Griffin, a former running back for Ohio State University, is the first and only back-to-back winner of the Heisman Trophy.

After years of perfecting her recipe—she’s won more than 300 cook-offs in her career–Cindy now shares her chili recipes and spices with those that are interested.  She’s even appeared on the Food Networks Thrown Down with Bobby Flay.  Flay routinely challenges the absolute masters in different areas of cooking expertise like BBQ, pizza and chili.  When it came time to take on the world’s best in chili he came to Cindy’s door.

The Cin Chili mix is value priced at $5.  Ingredients include all the usual suspects: red pepper, jalapeno pepper, salt and special chili powders.  All the details on the product can be found by clicking here.

Cin Chili is spicy enough to keep your mouth watering and the drinks flowing, but it’s not so hot that you need to call the fire department.  A genuine mix of Chili goodness from one of the all-time greats—Cindy Reed Wilkins.

Cin Chili – Tailgate Approved.

Here’s the recipe we tested and will be using during our tailgates.  The recipe below serves 10.

Cin-Chili Chili

2 pounds stew beef
1 teaspoon vegetable oil
4 1/2 tablespoons chili powder – divided use
5 teaspoons garlic powder – divided use
1 (8-ounce) can tomato sauce
1 1/2 cups beef broth
1 teaspoon chicken base or bouillon granules
1 jalapeño, seeded and chopped
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons white pepper – divided use
2 cups water
1/2 teaspoon salt
2 green chili peppers
1 tablespoon paprika
1 tablespoon Italian seasoning
1 teaspoon onion powder
2 teaspoons ground cumin
1/8 teaspoon salt

  1. In a heavy kettle, brown stew beef in oil. Stir in 1 tablespoon chili powder and 2 teaspoons garlic powder.
  2. In a large bowl, combine tomato sauce, beef broth, chicken base, chopped jalapeno, 1 tablespoon onion powder, 2 teaspoons garlic powder, cayenne pepper, 1 teaspoon white pepper, water, 1 tablespoon chili powder, salt, and green chili peppers. Add to the beef mixture and stir. Bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. Meanwhile, in a small bowl, combine paprika, italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and 2 1/2 tablespoons chili powder. Add to the beef mixture, adding more beef broth or water if too thick. Remove the green chili peppers and simmer for 20 minutes. Stir in cumin and salt. Simmer for 10 minute

Additional details about Cin Chili can be found by clicking here.

For other blog posts written by Foster Flint click here.

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