Mexene
Mexene Chili Powder, “The Chili Champions' Choice,” is endorsed every year by the Chili Appreciation Society International (CASI), and has been used in every winning recipe in the last decade at the World Championship Chili Cookoff in Terlingua, Texas.
Products - Mexene
So do a little trail blazin’ yourself and discover the flavor that makes Mexene the chili powder of choice for real Texas Chili. Available In Retail Sizes – 2 oz | Food Service Sizes – 38 oz & 50 lb
Ultimate Chili - Mexene
Season with Mexene Chili Powder, cumin, parsley, basil and Worcestershire sauce. • Distribute ingredients evenly. • Cook on high for 6 hours or low for 8 hours. • Pour in wine during the last 2 hours.
2016 Championship Recipe - Mexene
Add meat chunks back to pot with 24 oz. Beef broth, 1 small can Tomato Sauce. Float 1 Jalapeno pepper (poke holes in the jalapeno) and 1 Serrano pepper. Turn off heat and let chili rest in pot for 30 minutes to an hour.
Three Bean Turkey Chili - Mexene
Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, Mexene, and cumin. • Mix well. • Cook on high 6 to 8 hours or low 10 to 12. • Garnish with onions, cilantro, and your favorite toppings.
South Texas Salsa Chili - Mexene
Add the ground black pepper, garlic salt, tomato sauce, salsa, Mexene Chili Powder and kidney beans. • Reduce heat to low and simmer for at least an hour. • Serve and enjoy!
Flatlander Chili - Mexene
Put ground beef in a large, deep skillet, and cook over medium-high until brown. • Drain and set aside. • Add browned beef along with all other ingredients to a large kettle.
2014 Championship Recipe - mexene.com
Brown 2 lbs. of chili grind - drain off grease • Add 1 can beef broth, 1 can tomato sauce and first mix of spices bring to a boil • Add drained meat, bring to a boil and then add first mix of spices. • Reduce to simmer for 50 minutes • Add second mix of spices and simmer for 30 minutes. •
Hominy and Bean Chili - Mexene
Stir in Mexene and next 5 ingredients (chili powder through stewed tomatoes); bring to boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
2015 Championship Recipe - Mexene
Brown 2 lbs. of chili grind, with a few drops of Louisiana Hot Sauce; then drain meat and set aside. Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1- 8 oz. can of tomato sauce and float 2 medium Serrano pepper.