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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8
2 ½ pounds ground beef, chili grind
1 tablespoon bacon drippings or Crisco
1 14 ounce Swanson chicken broth
1 14 ounce Swanson beef broth
1 8 ounce tomato sauce
1 tablespoon granulated onion
2 teaspoon beef bouillon
1 teaspoon chicken bouillon
¾ teaspoon cayenne pepper, divided use
3 tablespoon chili powder
2 serrano chiles, float and remove when soft
¼ teaspoon black pepper
½ teaspoon onion powder
2 teaspoon granulated garlic
¼ teaspoon white pepper
1 ½ tablespoon ground cumin, divided use
3 tablespoon light chili powder
¼ teaspoon salt
dash Tabasco sauce, optional
1 15 ounce can pinto beans undrained, optional
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, ¼ teaspoon cayenne pepper, chili powder, and serrano peppers (whole). Simmer for an hour, stirring occasionally. Remove the peppers.
Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, ¼ teaspoon of cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring occasionally.
Add salt, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, Tabasco, and beans, if desired, and simmer for 15 minutes, stirring occasionally. Garnish with grated cheddar cheese and chopped onions. Make chili dogs or Frito pie with leftovers.