Daddy's Sweet Firecracker Chili

By mrshermes2002

This is my husband's chili recipe that got him the coveted "chilimaster" trophy at his office. It is a very slow process to make this chili so set aside a few hours! The recipe is his but I got the image from Food Network since I am terrible at remembering to take photos :-)

Ingredients

• Dump 1:
• 4 lbs ground beef
• 1 16oz can tomato sauce
• 8 cups beef stock
• 1/2 cup peach jelly (plain jelly, not preserves)
• 1/2 cup brown sugar
• 2 tbsp onion powder
• 4 tsp garlic powder
• 4 tsp beef crystals
• 2 tsp chicken crystals
• 2 tbsp paprika
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 1/2 tsp pepper
• 1 package Sazon Goya
• Dump 2:
• 2 tbsp chili powder
• 2 tbsp mild chili powder
• 4 tbsp light chili powder
• 2 tbsp dark chili powder
• 2 tsp cumin
• 1/2 tsp white pepper
• Dump 3:
• 2 tsp onion powder
• 2 tsp garlic salt
• 1 tsp cayenne pepper
• 2 tbsp light chili powder
• 2 tbsp cumin

Preparation

Step 1

Brown the meat, crumbling as you go. Drain the grease. Add the beef stock and tomato sauce to the meat and slow boil for 10 minutes.

Add dump 1 and slow boil for 60 minutes. Add dump 2 and slow boil for 45 minutes. Add dump 3 and slow boil for 15 minutes.

Add the jelly and brown sugar. Medium boil for 5 minutes. Adjust heat and sweetness to taste by adding more cayenne pepper by the tsp and peach jelly by the 1/8 cup.