I make this on a regular basis. It’s the best chili! Give it a try and let me know what you think.
The Ritchey family of Garland, Texas, has had phenomenal success in chili competitions. They can account for five world championships. The late Wes Ritchey won the CASI championship once, and his wife, Dorene, has won the “Behind the Store” Championship four times. This recipe, courtesy of Dorene Ritchey, is a proven winner.
2 pounds Cubed or coarsely ground boneless, trimmed beef (chuck or shoulder arm preferred)
1 tablespoon Vegetable shortening
1-1/2 teaspoon Hot sauce
8 oz. Tomato sauce
2 Beef bullion cubes
2 Jalapeño peppers, skin surface slit
6 tablespoons Chili powder (or to taste)
4 teaspoons Ground cumin
1 tablespoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon White pepper
3/8 teaspoon Cayenne
1/4 teaspoon Oregano
1/8 teaspoon Crushed bay leaf
Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds.
Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions. Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed. Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)