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Yield: 6 Servings

1 step 1
2 lb beef chuck cut in 3/8 cubes
1 t cooking oil
1 T dark chili powder
2 t granulated garlic
1 step 2
8 oz can of tomato sauce
14 oz can beef broth
1 t chicken bouillon granules
1 t jalapeno powder
1 T onion powder
1/2 t red pepper
1 t white pepper
24 oz spring water
1 T dark chili powder
2 whole serranos
1 step 3
1 T paprika
1 pk sazon*
1 t onion pepper
1 t garlic powder
1/2 t white pepper
5 T med & dark chili powders
1 step 4
2 t cumin
1/8 t 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 1 1/2 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.

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