Chili (2017 Award Winner)

Ingredients

2 pounds 80/20 Ground Chuck

1 can Swanson Beef Broth

1 can Chicken Broth

8 oz can Hunts Tomato Sauce

10 shakes Louisiana Hot Sauce

1 Wylers Beef Cube

7 Tablespoons Chili Spice Mixture

¾ teaspoons Wylers Chicken Granules

1½ teaspoons Granulated Garlic

2 pkg Goya Sazon

1 Tablespoon and 1 teaspoon Cumin

1 Tablespoon Granulated Onion

½ teaspoon Brown Sugar

Pinch Red Jalapeno Powder

Pinch Salt

Pinch Black Pepper

Pinch Cayenne Pepper

Directions

Brown meat in skillet with 1 T bacon grease. Break up meat as it cooks, but only to about golf-ball size chunks. When nearly done cooking, season with onion powder and seasoned salt. Add 10 shakes Louisiana Hot Sauce.

While meat is cooking, in stock pot combine 1 can beef broth, ½ can chicken broth, 2 oz. water and 1 beef cube. Bring to a boil and put in Dump #1. Let simmer a few minutes to allow spices to dissolve well and add in tomato sauce. Gently boil for about 15 minutes. Add in cooked meat that has been well drained. Cook, covered, at very low boil for 30 minutes.

Turn off heat and let sit for 1 hr – or until 1 hr. before turn-in.

Bring back to a boil. Add in Dump #2 at approximately 40 minutes before turn –in. Let boil gently, very low boil to high simmer. Break up meat gently using meat “masher” or potato masher. Taste for spice and salt 15 minutes before turn-in. Adjust as needed.

Notes

Dump 1

4 T Chili Spice Mixure

¾ t Wylers Chicken Granules

½ t Garlic Granules

1 t Cumin

1 T Granulated Onion

Pinch Red Jalapeno Powder

Pinch Black Pepper

Pinch Salt

Pinch Cayenne Pepper

1 pkg Goya Sazon

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Dump #2

3 T Chili Spice Mixture

1 t Granulated Garlic

1 pkg Goya Sazon

1 T Cumin

½ t Brown Sugar

Pinch Salt