Red Canyon - Texas Chili

Ingredients

• 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

Directions

1. 1

   Step #1.

2. 2

   In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).

3. 3

   Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.

4. 4

   Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.

5. 5

   Bring to a boil then reduce heat and simmer 1 hour covered.

6. 6

   Step #2.

7. 7

   Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.

8. 8

   Step #3.

9. 9

   Add the following:.

10. 10

    1 teaspoons onion powder.

11. 11

    ½ teaspoons garlic powder.

12. 12

    2 teaspoons paprika.

13. 13

    2 teaspoons cumin.

14. 14

    1 Tbs. chili powder.

15. 15

    ¼ teaspoons ground red pepper.

16. 16

    ½ teaspoons ground black pepper.

17. 17

    Simmer 15 minutes and serve.

18. 18

    Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.