Cin Chili
Ready In: 2 hrs 10 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
- 1 (14 ounce) can beef broth, Swanson's is suggested
- 1 (8 ounce) can tomato sauce, Hunt's is suggested
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1⁄2 teaspoon jalapeno powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- 1 teaspoon chicken bouillon granule
- 1 teaspoon beef bouillon granules
- 5 tablespoons red chili powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1⁄4 teaspoon brown sugar
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons ground cumin
Directions
- In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
- Add the tomato sauce and beef broth and simmer for 1 hour.
- Add the next 7 ingredients, stir and simmer for 35 more minutes.
- Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
- Add the last 5 ingredients and cook for 10 more minutes.
- Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.
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