Prep 30 mins
Cook 1 hr 30 mins
This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!
- 2 1⁄2 lbs ground sirloin
- 1 (14 ounce) can beef broth
- 0.5 (14 ounce) can chicken broth
- 1 (8 ounce) can Hunts tomato sauce
- 2 teaspoons granulated onion
- 3⁄4 teaspoon cayenne
- 2 teaspoons beef bouillon granules
- 1⁄4 teaspoon salt
- 2 teaspoons chicken bouillon granules
- 2 tablespoons Gebhardt® Chili powder
- 5 tablespoons dark chili powder
- 3 teaspoons ground cumin
- 2 1⁄4 teaspoons granulated garlic
- 1 1⁄4 ounces sazon goya, 1 packet
- 1⁄4 teaspoon brown sugar
- Brown ground sirloin and drain.
- Add beef and chicken broth and tomato sauce to meat and bring to a boil.
- Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
- Cover and cook 1 hour.
- After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
- Adjust liquid with remainder of chicken broth, if necessary.
- Cover and cook 30 minutes
- After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
- Reduce heat to a slow boil.
- Cook 10 minutes.
- Adjust salt, cayenne, and light chili powder to taste.
I am glad I read MelroseChick's review before attempting this recipe. I agree, the amount of Sazon Goya was a bit confusing in the description. Just 1 packet seemed to do the trick.<br/><br/>As I can not find a light chili powder, or Gebhardt's chili powder in my supermarkets, I substituted "Mexene Chili Powder" for the places where it called for it. Other than that, I followed the recipe exactly as described and received a lot of compliments at my workplace competition, even taking 1st among 6 other chilis. The depth of flavor is amazing...and if you want a little less heat, try using ancho pepper (dried poblano) in place of cayene...or just omit the cayene altogether as the flavor and spice is still outstanding.<br/><br/>After making this the first time, I go back to it everytime I have a chili craving. You can't go wrong here. Thank you srooc1!
I must be really dumb. I read "1 1/4 oz of Goya Sazon seasoning" and then it says 1 packet, but I have never used it before and took the recipe at face value. The smallest Goya Sazon I found was a box, total weight 2.11 ounces, and it contained 12 packets of the seasoning. I figured that half that weight, (6 packets) would be under the 1 1/4 ounces the recipe called for, but I figured a little bit less would not be a problem, and I just used 6 of the packets, which comes to 1.055 ounces, a little less than the recipe calls for. I followed the recipe exactly. The chili smelled and looked wonderful, but by the tasting stage, all the sazon was already in, and that darned chili was so salty that I, who do not like beer, guzzled cold beer as fast as I could just to quench my thirst. The guys, bless their hearts, crumbled loads of corn bread and unsalted crackers into it and ate it anyway, but it was truly a waste of some great meat. After the fact, I talked to a couple of sazon users and they told me that they were pretty sure that I was only supposed to use one of the packets in the first place, not 6 of them. <br/>The recipe was confusing to me, and I am sorta bright in most areas, so I am hoping this note might save somebody else a fiasco like mine.<br/>But you could really tell that there was a terrific taste down there under all that salt.
Sazon Goya is mostly MSG and corriander. MSG gives that good flavor but it makes people very sick. In my opinion, using MSG in a recipe is at best cheating, and at worst a poison. It may taste good going down since it gives that umami taste, but it will inflame the heck out of your brain and your vasculature. It's like putting transfat in your food, and you know food manufacturers are no longer doing that in large doses because the stuff is terrible for us and they don't want to admit that it's in there. Either leave the MSG laden sazon goya out, or find another recipe. I decided to try the recipe as is, not using the sazon goya, and using MSG free broths and seasonings. It tasted like chili. The quality of the chili is based on the quality of your chili powder, Gebhardt is fine, it also probably has MSG in it listed as "natural flavorings" so don't feel obligated to track it down. As for the dark chili powder be careful what you buy, if it has salt added to it it's going to make your end product too salty unless you back off on the salt elsewhere. Dark chili powder is the same thing as regular only the pepper is roasted longer so it's smokier and often it has spices added in like garlic and cumin etc. BTW "Texas" Chili is just a version of Chile Con Carne, a dish that has been popular in the region since the Spanish occupied it, maybe before then, who knows. It is our state food after all. Most people only know chili by what they eat at Wendy's (and actually, their chili isn't all that bad even if it does have beans, which it really shouldn't not because the beans are not tasty but because they are not needed and they don't belong in chile con carne sauce which is what chili is.) There is no thickener used in this recipe, I'm used to my chili being pretty thick as in not at all soupy, as in... the spoon should stand up in the bowl on it's own. This recipe relies on the 3/4 cup of spices it calls for to thicken the sauce. I ended up adding water at 1.5 hrs just to keep it from sticking to the bottom. I stirred in a little corn starch slurry at the end to make up for the extra water I had to add. This recipe has a two things going for it. 1) The cook time, it takes over two hours of cooking your chili to get the meat really tender and fine textured 2) it's easy, you just brown meat and stir in spices no sauteing of aromatics to slow you down. This was pretty flavorful chili I have to say, but I could only eat one bowl of it. I would say this would be great stuff to add to something else in small amounts, like chili nachos, or some other appetizer. I probably wouldn't make this and serve it as a main course, I kind of knocks you over the head with flavor and I just thought it was too much, It might be good if the judges are just tasting a tiny bite, but not for feeding a meal to someone. If I would make this again I think I would stop after the second spice dump.