Chicken Sauce and Judd's Chili

  • 3 quarts apple cider vinegar
  • 1 1/2 cups salt
  • 1/4 cup black pepper
  • 1/4 cup white pepper
  • 1/4 cup paprika
  • 1/2 cup crushed red pepper
  • 2 cups vegetable oil
  • 1 cup lemon juice
  • 1/2 cup Worcestershire sauce
  • 10 whole chicken legs
  • Chili:
  • 5 pounds ground chuck
  • 1 tablespoon vegetable oil
  • 3 green bell peppers, diced
  • 3 onions, diced
  • 3 packages chili seasonings
  • 32 ounces tomato sauce
  • 16 ounces barbecue sauce
  • 5 ounces Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoons oregano
  • 1 tablespoon garlic powder
  • 1/2 tablespoon garlic salt
  • 1/2 tablespoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon Italian seasoning
  • 14 ounces ketchup
  • Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and Barbecue. While chicken is cooking continue to brush sauce on, until chicken is cooked.

  • For the Chili: Brown chuck and drain off excess fat. Set aside. In a separate saute pan heat vegetable oil and saute diced peppers and onions. Combine all ingredients in a large pot and simmer on low heat for approximately 1 hour.

  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

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