I will share as long as you never compete against me with my own recipe! Prize Winning Chili Recipe 3 lbs chili grind lean ground chuck 1 medium onion Chop the onion fine, brown the ground chuck and the onion, drain the grease in a colander and return to your pot. Add 1 can of Rotel chili fixins, 1 can Brooks just for Chili beans, 1 can Brooks medium tomato sauce with chili seasoning, 12 oz beef boulion. Simmer for 1 hour. After 1 hour add 2 T Chili Powder â€“ Here is where you will vary. Chili powders are very different. I buy mine at a spice shop in Soulard market in St Louis. It doesnâ€™t have a processed funky taste I pick up in others. There is no certain brand they have, itâ€™s a loose powder I buy in a clear container. Experiment, there are all kinds of powders and they all give a different taste. Â½ T ground cumin 1 t garlic powder Â¼ t cayenne pepper Sprinkle of salt and pepper. Use the fine ground pepper, you really donâ€™t want course ground in your chili Let all this simmer another hour or two and reseason again Â½ before serving. This is a taste and adjust part. The seasonings cook out a bit as it simmers and needs to be adjusted that last Â½ hour. The above measurements are approximate to a degree as I might use a heaping spoonful with some and a scant spoonful with others. I add more broth if itâ€™s too thick or too much tomato flavor. I had to watch what I was using a few weeks ago and write them down as I donâ€™t normally measure when I cook. I tripled this recipe for the cook off to make over 2 gallons as required. Enjoy!