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Categories:
ground beef ground pork beef broth chicken broth salt chicken chili powder garlic onion powder paprika cumin ground black pepper ground red pepper pepper serrano pepper cooking oil
Viewed: 89 - Published at: 5 years agoIngredients
- 1 1/2 lbs ground beef
- 1 1/2 lbs ground pork (can use all beef)
- 1 (14 ounce) can low sodium beef broth
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 6 tablespoons chili powder
- 2 1/2 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons paprika
- 4 teaspoons cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 2 tablespoons cooking oil
Method
- Step #1.
- In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
- Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
- Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
- Bring to a boil then reduce heat and simmer 1 hour covered.
- Step #2.
- Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and 1/2 teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
- Step #3.
- Add the following:
- 1 teaspoons onion powder.
- 1/2 teaspoons garlic powder.
- 2 teaspoons paprika.
- 2 teaspoons cumin.
- 1 Tbs. chili powder.
- 1/4 teaspoons ground red pepper.
- 1/2 teaspoons ground black pepper.
- Simmer 15 minutes and serve.
- Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.
