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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 pounds top sirloin, chili ground or cut into ¼-inch pieces
4 teaspoon bacon drippings
4 large cloves of garlic, minced or put through a garlic press
1 medium onion, finely chopped
10 ½ ounce can of beef broth
13 ¾ ounce can of chicken broth
8 ounce tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoon chili powder
1 tablespoon hungarian sweet paprika
½ teaspoon white pepper
1 or 2 jalapeños, seeded and halved
3 tablespoon chili powder
1 teaspoon Ground cumin
1 teaspoon Onion powder
In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.
Add the beef broth, the chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.
Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.
At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.