(Measurements based on 1 ½ lbs of meat)

 

1. Brown meat (your choice – I use ground chuck or lean stew beef) in skillet or dutch oven. Drain the juices.
Mix in one medium onion - chopped fine.

2. Bring the following ingredients to a slow boil:

• 1 Can (8 Oz) of Hunt’s Tomato Sauce
• 1 Can (14 Oz) of Swanson’s Beef Broth
• 1 Beef Bouillon Cube
• ½ Tsp White Pepper

3. Add the meat and the following additional ingredients:

• 2 Tsp of Paprika
• 1 Tblsp of Chili Powder (Gebhardt’s is best – McCormick’s a distant second)

4. Slow Boil (Uncovered) For 30-45 minutes – Stir Occasionally
5. Add The Following Ingredients:

• One Package of Sazon Goya
• 1 Tsp of Ground Oregano
• 1 Tblsp of Chili Powder

6. Continue to boil for another 30 minutes, then add:

• 2 Tsp of McCormick’s Crushed Or Minced Garlic
• 2 Tblsp of Cumin
• 2 Tblsp of Chili Powder
• 1/8 Tsp of Ground Cinnamon
• 1 Tblsp of Frank’s Chili and Lime Hot Sauce

7. Continue to slow boil for an additional 30 minutes – add more broth or water as needed for desired consistency.
8. Serve and eat

This recipe won me first place at the Hart-Dole-Inouye Federal Center 2nd Annual Chili Cook-off (in support of United Way).

NOTE: This is a mild to medium warm chili. Add hot spices to the second batch of ingredients to your taste. I used habenero sauce and ground arbol powder as additives for this recipe to win the “Hottest” chili at the 2nd Annual Chili Cook-off. Cayenne pepper also works well.

You can get the oregano, and Sazon Goya at Mexican food stores.

Some people may find this a little salty. If so, use the low-salt versions of the tomato sauce and broth. You may also wish to cut back on the bouillon cubes.

I also prefer beans in my chili, however true chili aficionados do not add these to the chili pot, but as a side dish. I like red kidney and black beans