2 1/2 pounds Ground beef; (chili grind)
- 1 tablespoon Bacon drippings; or Crisco
- 14 oz Swanson Chicken broth
- 14 oz Swanson Beef broth
- 1 8 ounce Tomato sauce
- 1 tablespoon Granulated onion
- 2 teaspoon Beef bouillon
- 1 teaspoon Chicken bouillon
- 3/4 teaspoon Cayenne pepper; divided use
- 3 tablespoon Chili powder
- 2 ea Serrano chiles; float and remove when soft
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Onion powder
- 2 teaspoon Granulated garlic
- 1/4 teaspoon White pepper
- 1 1/2 tablespoon Ground cumin; divided use
- 3 tablespoon Light Chili Powder
- 1/4 teaspoon Salt
- 1 dash Tabasco sauce; optional
- 1 15-oz can pinto beans; undrained (optional)
INSTRUCTIONS
Step one:
Cook the chili grind meat in the bacon drippings in a stock pot until the meat is a gray color. Add chicken broth, beef broth, and tomato sauce and bring to a boil and then reduce heat to simmer. Add granulated onion, beef bouillon, chicken bouillon, 1/4 teaspoon cayenne pepper, chili powder, and Serrano peppers (whole). Simmer for an hour, stirring occasionally. Remove the peppers.
Step two:
Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring occasionally.
Step three:
Add salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, Tabasco, and beans, if desired, and simmer for 15 minutes, stirring occasionally.