Recipe by srooc1
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!
Top Review by mhansen262
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!
- 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
Directions See How It's Made
- 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.