Cin-chili

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

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