This weather is good time to discuss your go to chili recipe. This one has gone around rrs for over a decade, but I’ve never actually used the exact spices listed. It’s still great though. What’s your go to?
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can ? Swanson’s Beef Broth
1 8-oz. Can ? Contadina Tomato Sauce
1 Cube ? Beef Bouillon
1 Cube ? Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. ? Pendery’s Onion Powder
1 tsp. ? Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. ? Pendery’s Mexican Oregano
½ tsp. ? Pendery’s Onion Powder
½ tsp. ? Pendery’s Garlic Powder
1 Tbls. ? Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. ? Black Pepper
¼ tsp. ? Cayenne Pepper
½ packet ? Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:
1 Tbls. ? Pendery’s Ground Cumin
¼ tsp. ? Cayenne Pepper
½ packet ? Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
I like to add about half a stick of cinnamon in the second to last dump to add some sweet to the heat
Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:
1 14-1/2 oz. Can ? Swanson’s Beef Broth
1 8-oz. Can ? Contadina Tomato Sauce
1 Cube ? Beef Bouillon
1 Cube ? Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.
Bring to a boil and add:
2 tsp. ? Pendery’s Onion Powder
1 tsp. ? Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya
Cut back heat and simmer for about an hour, then add:
½ tsp. ? Pendery’s Mexican Oregano
½ tsp. ? Pendery’s Onion Powder
½ tsp. ? Pendery’s Garlic Powder
1 Tbls. ? Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. ? Black Pepper
¼ tsp. ? Cayenne Pepper
½ packet ? Sazon Goya
Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:
1 Tbls. ? Pendery’s Ground Cumin
¼ tsp. ? Cayenne Pepper
½ packet ? Sazon Goya
Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
I like to add about half a stick of cinnamon in the second to last dump to add some sweet to the heat
