Ingredients
- 2 lbs chili grind or small cubed chuck (or turkey)
- 15 oz beef broth
- 8 oz. can tomato sauce
- 2 ½ tsp onion powder
- 2 tsp garlic powder
- 1 tsp beef bouillon
- 1 cup water
- 3 tsp ground cumin
- ¼ tsp white pepper
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp season All
- 2 TBS Mexican hot chili powder
- 2 TBS McCormick Texas-style chili powder
- 2 tsp paprika
- 2 TBS chili powder
Preparation
Step 1
Heat 1 teaspoon shortening in cooking pot. Add chili meat and sear until it turns gray and starts to make its own juice. Remove any gristle or other unwanted parts of meat.
Add the beef broth, tomato sauce, powdered onion (2 teaspoons), powdered garlic, beef granules and water. Cook covered over medium heat for 30 minutes.
Add ground cumin (2 teaspoons), white pepper, ground red pepper (½ teaspoon), salt (½ teaspoon), season all, powdered onion (½ teaspoon), Mexican hot chili powder, and Texas-style chili powder. Bring to a rapid boil, then reduce heat to a simmer.
Cover and cook 45 minutes. Keep liquid level 1 inch above meat by adding water as needed.
Add ground red pepper (¼ teaspoon), salt (¼ teaspoon), ground cumin (1 teaspoon), and Gebhardt's chili powder. Add water if necessary to keep liquid level 1 inch above meat.
Reduce heat to a slow boil for 30 minutes before serving.
OR cook meant until no longer pink. Add all ingredients to crock pot. Cook low 6-8 hours.