Round One
2 Pounds of Chili Grind Meat or cubed beef (chuck tender)
- Gray the meat in 1 tablespoon of oil and then add:
- ½ (14 ½ ounce) can of beef broth
- 1 (8 ounce) can of tomato sauce
- 1 ½ tablespoons onion powder
- ½ teaspoon cayenne pepper
- 2 teaspoons Wyler’s Beef Instant Bouillon
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 Serrano peppers (seeded)
2. Bring to a boil and cook for about 1 hour (cook longer if using cubed meat).
Round Two
- Remove peppers and add:
- ¾ teaspoon of white pepper
- 1 teaspoon garlic powder
- 1 tablespoon of ground cumin
- ¼ teaspoon kosher salt
- 2 tablespoons chili powder
- 3 tablespoons of red chili pepper
Round Three
- Adjust liquid with the remainder of beef broth or water. Cover and cook for 30 minutes, then add:
- ¼ teaspoon brown sugar
- ¼ teaspoon Tabasco Sauce
- 1 teaspoon ground cumin
2. Reduce heat and simmer – cook about 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.