Terlingua Chili

By gnikylime

https://www.bigoven.com/recipe/terlingua-chili/162710 with notes for modification

Ingredients

• 2 1/2 pounds Ground beef; (chili grind) [The furthest left ground meat at Karl Safft was perfect - Rindersteakmett]
• 1 tablespoon Bacon drippings; [Or goose lard]
• 14 oz Swanson Chicken broth [Or 4 c. "blended" carcass broth, replacing the chicken broth, beef broth, onion powder, and bouillon]
• 14 oz Swanson Beef broth [See above]
• 1 8 ounce Tomato sauce
• 1 tablespoon Granulated onion [I used garlic powder]
• 2 teaspoon Beef bouillon [See above]
• 1 teaspoon Chicken bouillon [See above]
• 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 [See above]
• 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 good hot sauce sauce; optional

Details

Servings 8

Preparation

Step 1

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.