Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Step 1 |
2 pounds | Beef chuck cut in 3/8 cubes |
1 teaspoon | Cooking oil |
1 tablespoon | Dark chili powder |
2 teaspoons | Granulated garlic |
\N \N | Step 2 |
8 ounces | Can of tomato sauce |
14 ounces | Can beef broth |
1 teaspoon | Chicken bouillon granules |
1 teaspoon | Jalapeno powder |
1 tablespoon | Onion powder |
½ teaspoon | Red pepper |
1 teaspoon | White pepper |
24 ounces | Spring water |
1 tablespoon | Dark chili powder |
2 \N | Whole serranos |
\N \N | Step 3 |
1 tablespoon | Paprika |
1 pack | Sazon* |
1 teaspoon | Onion pepper |
1 teaspoon | Garlic powder |
½ teaspoon | White pepper |
5 tablespoons | Med & dark chili powders |
\N \N | Step 4 |
2 teaspoons | Cumin |
⅛ teaspoon | Salt |
Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat. Step 2: Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1½ hrs. Float the serranos on top of the chili during this time, removing them before they fall apart. Step 3: Combine seasonings and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes. adding small amounts of water or beef broth as needed for consistency. Step 4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes about six cups. Sazon* Is a seasoning blend of MSG, cilantro and achiote. Made by Goya Foods