6 to 8 servings
Step 1: Brown 2 pounds of ground chuck meat in 1 tablespoon Crisco in a medium to large saucepan. Drain and rinse. Add one 12-oz. can beef broth, a half of a 12-oz. can of chicken broth and one 8-oz. can tomato sauce; drop 2 whole serrano peppers in the pan and float, meaning you take them out before they fall apart. Bring to a boil.
Step 2: Add 2 teaspoon granulated onion, 1/2 teaspoon ground cayenne, 2 teaspoons beef granules, 1/4 teaspoon salt, 2 teaspoons Knorr chicken (bouillon) granules, 2stablespoons Fiesta light chili powder, 1 tablespoon McCormick dark chili powder, 1 tablespoon Gebhardt chili powder. Cover and cook at a medium boil for 1 hour.
Step 3: Add 2 teaspoons cumin, 2 teaspoons granulated garlic, 1/4 teaspoon green jalapeno powder, 1 tablespoon Gebhardt chili powder, 1 tablespoon Fiesta light chili powder, 1 packet Goya Sazon seasoning (orange package). Add liquid, using remainder of chicken broth if necessary. Cook for 30 minutes.
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Step 4: Add 1 tablespoon Gebhardt chili powder, 1 teaspoon cumin, 1/4 teaspoon granulated garlic, 1/4 teaspoon cayenne powder, 1/4 teaspoon brown sugar. Reduce heat to a slow boil. Cook for 20 minutes.