I went looking for the perfect bowl of red  for the Super Bowl, and I found it…

In Ennis!

Mild Bills Spice Cois the “champion of chilis”;  it is the supplier of the “chili spices” for the Official NFL Super Bowl Tailgate! It has been supplying professional chili cook-off contestants at Terlingua International Chili Competition and other chili competitions around the country since 1999.

So…I asked for their best chili recipe. This recipe uses Mild Bills spices and chili powders. If you get your order in by Friday noon, Texas time, Wild Bills says your spices will arrive in time to make your pot of Super Bowl Chili. Here’s their #1 requested chili recipe.

Tom Dozier’s 1st Place TICC 2010 Recipe. ( I made a couple of adjustments that I think make this recipe simpler and don’t change the flavor.)


2 lb. chili grind (80% lean, 20% fat)

1 (15 oz) can beef broth

1 (15 oz) can chicken broth

1 can El Pato tomato sauce

1st Dump:

2 tsp Mild Bills Onion Granules

1/4 tsp Mild Bills Cayenne Pepper

1 Goya packet Beef Bouillon

1 Goya packet Chicken Cubitos

1/8 tsp salt

1 1/2 tsp Mild Bills Garlic Granules

1 Tbsp Mild Bills Cowtown Light Chili Powder

1 Tbsp Mild Bills San Antonio Original Chili Powder

1 Tbsp Mild Bills Dixon Medium Hot Chili Powder

2nd Dump:

1 Tbsp Mild Bills Cumin

1/2 tsp Mild Bills Garlic Granules

1/8 tsp Terlingua Dust

1/8 tsp Mild Bills Cayenne Peper

1 Tbsp Mild Bills San Antonio Original Chili Powder

2 Tbsp Mild Bills Cowtown Light Chili Powder

1/8 tsp Brown Sugar

1 Pkg. Sazon Goya


Brown 2 lbs of chili grind, drain grease off and set meat aside. Add 1 can beef broth, 1 can chicken broth, 1 can El Pato tomato sauce; bring to boil. Boil on medium heat for 30-35 minutes.

Add 2nd dump and cook 30 minutes over medium to medium to low heat. Check for salt and adjust if necessary.


Of course it’s up to you whether to add the rice, beans, chopped onion, chopped jalapeno and grated cheese!

You can still get your spices from Mild Bill’s Spice Co. in time for Sunday if you live in North Texas and you order your spices by noon Texas time, Friday.

By the way, if your chili is too hot, I got a little tip from them: add a Tablespoon of tomato paste to calm it down.





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