Chili From Hell

Round One

2 Pounds of Chili Grind Meat or cubed beef (chuck tender)

1. 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

1. 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

1. 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.